When it comes to food, there are really an endless number of choices that we have available. For most of us, however, we tend to go through the same foods over and over again and we may find that they are on our table several times per week. One of those foods is chicken. Not only is it affordable and easy to make, it is also quite delicious when it is made properly.
More than likely, you have your own method for making chicken. After you see this method, however, you may never make it the same way again. Many people have heard about hassleback potatoes, and they are easy and fun to make. You can use a similar method to baked chicken, and it is absolutely brilliant! This stuffed chicken dish is going to change the way that you think about this common meal.
INGREDIENTS
-1 teaspoon olive oil
-1½ cups fresh baby spinach
-¼ cup ricotta cheese
-2 – 1-pound chicken breasts
-⅛ cup white cheddar cheese, grated
-Paprika
-Salt
-Pepper
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius or Gas Mark 6).
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
Stuff all of the spinach and ricotta mixture into the cuts.
Season the chicken with salt and pepper, to taste. Sprinkle the white cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.