Ingredients:

  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts, about 6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (optional)
  • Additional shredded mozzarella cheese for topping (optional)

Instructions:

  1. Sauté minced garlic in olive oil until fragrant.
  2. Add chopped spinach and cook until wilted. Remove from heat.
  3. In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, salt, and pepper. Mix until smooth.
  4. Preheat the oven to 375°F (190°C).
  5. Using a sharp knife, cut a pocket into each chicken breast.
  6. Season the inside and outside of chicken breasts with salt, pepper, and Italian seasoning.
  7. Generously fill each chicken pocket with the spinach mixture.
  8. Secure the openings with toothpicks if necessary.
  9. Place stuffed chicken breasts in a baking dish, and drizzle with olive oil.
  10. Top with additional mozzarella cheese if desired.
  11. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
  12. Let rest for 5 minutes before serving.