Thursday, September 2, 2010

num num num

I came home from my first day of teaching to Chas putting the finishing touches on this dinner: 

Spinach ricotta stuffed chicken breasts and rice for the win! So easy, so yummy, and so much love for a husband who made it. 

Merrick's Stuffed Chicken Breasts 


1 package frozen chopped spinach
1 garlic clove, finely minced
1/2 cup ricotta cheese
3 chicken breasts
salt and pepper

Preheat oven to 425 degrees. Drain spinach and transfer to a large bowl. Add ricotta, garlic, 1/2 tsp salt, and 1/8 tsp pepper. Stir well to combine. Slice chicken breasts horizontally almost all the way through and stuff with spinach filling. Season chicken with salt and pepper. Place on a baking sheet and roast until cooked through (25-30 minutes).
We had ours with a little blue cheese dressing on the side for dipping.

3 comments:

candace said...

oh my! this does sound good. I think I know the fate of that chicken and spinach in my freezer...

Janssen said...

I haven't made this in AGES!

Merrick said...

Thanks for the shout out!