Ingredients:

  • 2 cups fresh spinach, washed and chopped
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup shredded mozzarella cheese
  • 1 tbsp olive oil or butter (for frying)

Instructions:

  1. Butterfly each chicken breast and season with salt and pepper.
  2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  3. Add chopped spinach and cook until wilted, about 2-3 minutes.
  4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, cooked spinach, and season with salt and pepper.
  5. Spoon filling evenly into each butterflied chicken breast and sprinkle mozzarella on top.
  6. Fold the chicken over and secure with toothpicks or kitchen twine.
  7. In the same skillet, heat olive oil or butter over medium-high heat and cook stuffed chicken breasts for 5-7 minutes on each side.
  8. Transfer chicken to an oven-safe dish or finish cooking in the skillet until internal temperature reaches 165°F (74°C).
  9. Let rest for a few minutes before slicing and serve warm.