- Serves: 4
- Ingredient Notes: Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 300 cal
- 13g fat (6g sat)
- 150mg chol
- 500mg sodium
- 10g carb
- 3g fiber
- 35g protein
Ingredients
- 2 teaspoons olive oil
- 1/4 cup finely diced onions
- 1 (10-ounce) bag baby spinach, stemmed
- 1/2 cup ricotta cheese
- 1/4 cup feta cheese
- 1 egg
- 1 teaspoon chopped fresh herbs, plus whole herbs for garnish such as parsley, chives or rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Pinch of nutmeg
- 4 chicken breasts, boneless with skin on
Directions
Preheat oven to 350° F.
In a skillet over medium heat, add olive oil and onions. Saute onions until soft; remove to a large bowl.
Add spinach to the skillet (in batches if necessary). Over low heat, continually toss spinach, using tongs, until it wilts. Set aside to cool.
When spinach is cool enough to handle, place it in a clean kitchen towel and twist to squeeze out as much of the water as possible. Remove dry spinach and chop. Add spinach, cheeses, egg, herbs, salt, pepper and nutmeg to onions.
Place each breast skin-side up on a board. Trim away excess fat. Loosen skin from one breast and stuff approximately 1/4 of the filling under skin. Tuck skin and meat under the breast, forming an even, round dome shape. Repeat with remaining 3 breasts. Place stuffed breasts in a greased, glass baking dish.
Bake until golden brown, 30 to 35 minutes, or until the internal temperature reaches 165° F. Arrange on a platter and garnish with fresh herbs.
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