I don’t eat red meat. I haven’t since I was probably about 4 or 5 years old. So needless to say, I eat a lot of chicken. The struggle with chicken (especially your standard boneless, skinless breast) is that you don’t want to undercook it, but in a matter of a minute or two, they overcook and dry out.
Also, my social media feed is always showing me click bait articles and food website features on how to be creative with “boring” chicken breast. I personally think chicken is extremely versatile, but maybe that’s just the mindset you develop when you don’t eat mammals.
Side note: I am not someone who judges or hates on red meat eaters. I’m not going to tell you not to. To each their own! Just don’t try and force me to eat a hamburger. Many have tried. All have failed.
This recipe came about when I was attempting to make homemade ravioli. I had the filling ready to go, and I screwed up the pasta. Well, crap. Now I have a bowl of stuffing and no vessel. So I grabbed something I always have on hand: my trusty boneless, skinless chicken breasts.
Yields 4 servings
For the ricotta filling:
- 1 cup ricotta cheese
- 1 egg, beaten
- 1 Tbsp minced garlic
- 2 Tbsp fresh basil, chopped
- 2 tsp dried oregano
- 1/8 cup Parmesan cheese
- 4 boneless skinless chicken breasts
- 1 Tbsp garlic salt
- 1 tsp dried basil
- 1 tsp pepper
- 1 cup fresh spinach
- 2 Tbsp olive oil
- Combine ricotta, egg, minced garlic, chopped basil, oregano and Parmesan in a bowl and set aside. Preheat the oven to 425 degrees.
- Carefully slice into the side of each chicken breast horizontally, leaving 3 edges intact. It’s better to slowly make many shallow cuts until you have a good sized pocket so you don’t slice right through the breast.
- Drizzle 1 Tbsp olive oil onto a lined baking sheet. Combine garlic salt, dried basil and pepper and sprinkle half of the seasoning over all the chicken, on one side only.
- Stuff 3 or 4 spinach leaves into each breast, followed by as much of the ricotta mixture as you can, without it overflowing. Use 3 or 4 more spinach leaves to push the stuffing in and create a barrier. Secure the opening with 2 toothpicks.
- Place the seasoned side of the chicken face down on the oiled baking sheet. Drizzle the chicken with the remaining Tbsp of olive oil and sprinkle with the remaining seasoning. Bake for 20 minutes and let rest for 2-5 minutes. Remove toothpicks and serve.
This is a recipe that’s fairly simple since it doesn’t have a lot of ingredients, but it will require you to get your hands dirty. Make sure you have paper towels and hand sanitizer near by, because you are going to really have to get all up in that raw chicken. Also, if you are using wooden toothpicks, soak them in water for at least 10 minutes so they don’t burn up in the oven.
When I tested this recipe, I served it with asparagus that I sautéed with olive oil, garlic, red pepper flakes and the zest and juice of a lemon. Today I went make it again, so I could actually take notes and write the recipe, and I realized the rest of my asparagus had started to go bad. So today, it was mashed potatoes on the side! You could really pair this with whatever you like or have on hand.
I love this recipe because the chicken actually cooks faster and more evenly since its been sliced almost all the way through. The ricotta filling keeps the inside moist and tender through the baking process as well. Trust me, it’s going to look a hot mess when it comes out, because the filling is going to seep out a little. It’s not the prettiest dish, but it’s delicious, and that’s all that counts sometimes.
Most likely, you will have leftover ricotta filling. Keep it for a couple days. You can do what I did and make the chicken a couple times with different sides, or use it in stuffed pasta or a lasagna dish. Just stir it into some more ricotta to stretch it. Whatever you use it for, remember there’s egg in it, so you need to cook it.
Don’t write off chicken as a boring dinner. It’s blank canvas for thousands of meals if you get creative. Sometimes you just need to think outside the box… Or in this case, inside.