Ingredients:

  • 1/2 cup (125g) part-skim ricotta cheese
  • 1/2 cup (30g) fresh spinach, finely chopped and squeezed dry
  • 2 tbsp (10g) grated Parmesan cheese
  • 1 clove (5g) garlic, minced
  • 1/8 tsp (0.75g) salt
  • 1/8 tsp (0.3g) black pepper
  • 1 (6 oz / 170g) boneless, skinless chicken breast
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (1g) dried oregano
  • 0.5g salt
  • 0.5g black pepper

Instructions:

  1. In a small mixing bowl, combine the ricotta, squeezed spinach, Parmesan, and minced garlic. Stir until the mixture is uniform and the spinach is evenly distributed. Season with salt and pepper.
  2. Slice a pocket into the thickest part of the chicken breast, being careful not to cut all the way through. Stuff the ricotta mixture firmly into the pocket.
  3. Pat the outside of the chicken dry and rub with olive oil, paprika, oregano, salt, and pepper.
  4. Heat a skillet over medium-high heat and sear the chicken for 3–4 minutes per side until a mahogany-colored crust forms.
  5. Transfer the seared chicken to a baking dish or keep it in the oven-safe skillet. Bake at 375°F (190°C) for 15–20 minutes, ensuring the thickest part of the breast reaches an internal temperature of 165°F (74°C).
  6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.