Stuffed Chicken Breast with Ricotta, Spinach, Sun-Dried Tomatoes & Olives

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
For the Chicken:
  • 4 The Best Dressed Chicken Boneless Breasts
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • Fresh basil leaves
  • Fresh chopped parsley
  • ½ cup ricotta cheese
  • 1 cup fresh spinach, finely chopped or 4 tablespoons thawed, drained frozen spinach, finely chopped
  • 2 tablespoons tomato sauce
  • 1 tablespoon olive oil
  • 3 tablespoons Parmesan Cheese, reserve 1 tablespoon for garnishing
  • 2 tablespoons sun-dried tomatoes, sliced
  • 2 tablespoons pitted green or black olives, sliced
  • 1 garlic clove, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped parsley
  • ⅛ teaspoon grated nutmeg
  • ¼ teaspoon red pepper flakes
Pan Sauce
  • 3 tablespoons butter for pan sauce
  • ¼ cup chicken stock
  • 1 oz white wine
  • Juice of ½ a lemon
Stuffed Chicken Breast with Ricotta, Spinach, Sun-Dried Tomatoes & Olives
  • Rinse the chicken and pat it dry with a paper towel.
  • Slice a wide pocket into the top of each breast, being careful not to cut all the way through. Season with salt, black pepper, and dried oregano.
  • Combine all of the stuffing ingredients in a bowl.
  • Preheat your oven to 375 degrees Fahrenheit.
  • Stuff each chicken breast with 2 to 3 tablespoons of the stuffing mixture.
  • Heat olive oil in a cast iron or sheet pan in the oven. Once the oil is hot, carefully place the stuffed chicken breasts in the pan and return to the oven. Bake for 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.
  • A few minutes before the chicken is finished cooking, prepare the pan sauce. Melt butter in a small saucepan over low to medium heat, then add chicken stock, white wine, and lemon juice. Stir and cook for a few minutes to reduce the sauce.
  • Once the chicken is fully cooked, remove it from the oven and immediately spoon the pan sauce over the top. Sprinkle with the remaining Parmesan cheese and garnish with fresh basil and chopped parsley. Serve with your favourite sides.
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