Description
Looking to elevate your family dinner with a comforting and wholesome dish? Our Ricotta Spinach Topped Chicken is an ideal recipe that brings together the tender juiciness of chicken breasts and the creamy richness of ricotta cheese, all with the freshness of spinach in a tangy tomato sauce. This recipe is a must-try for fans of Italian-inspired dishes and those seeking a fulfilling, nutritious meal. Let’s dive in and create something that’s both easy to make and guaranteed to impress!
Ingredients
Scale
For the Ricotta Spinach Mixture:
- 2 cloves of garlic, crushed
- 3 large handfuls of spinach, roughly chopped
- 270g (9.5 oz) ricotta cheese
- 1 large egg
- Low-calorie spray
- 15g (0.5 oz) Parmesan cheese
- 50g (1.8 oz) mozzarella cheese
For the Chicken:
- 4 boneless, skinless chicken breasts (about 160g or 5.6 oz each)
- Salt and black pepper, to season
- Low-calorie spray
For the Tomato Sauce:
- 1 onion, finely diced
- 1 clove of garlic, crushed
- A pinch of Italian mixed herbs
- 240g (1 cup) passata
- 3 tablespoons tomato paste
- 1 cup (240 ml) chicken stock
Optional Substitutions:
- Dairy-Free: Substitute ricotta with a dairy-free ricotta alternative and use dairy-free mozzarella.
- Low Sodium: Use a low-sodium chicken stock to reduce salt content without losing flavor.
Instructions
Step 1: Prepare the Ricotta Spinach Mixture
- Preheat an oven-proof skillet over medium-high heat. Spray it lightly with low-calorie cooking spray.
- Add the spinach and garlic, stirring until the spinach just begins to wilt, about 2 minutes.
- Transfer the spinach mixture to a bowl, add the ricotta and egg, and mix until well combined. Set aside.
Step 2: Season and Sear the Chicken
- Place the chicken breasts on a cutting board, cover them with cling film, and gently flatten each breast with a meat mallet. This ensures even cooking.
- Season both sides with salt and black pepper.
- Reheat the skillet, spray it with low-calorie cooking spray, and sear the chicken for 2-3 minutes on each side until lightly golden. Set aside.
Step 3: Make the Tomato Sauce
- Spray the skillet again with cooking spray. Add the onion and garlic, cooking for 3-5 minutes until softened.
- Stir in the passata, tomato paste, Italian herbs, and chicken stock, bringing the mixture to a boil. Reduce to a simmer, allowing the sauce to thicken for about 15 minutes.
Step 4: Assemble and Bake
- Preheat the oven to 160°C fan (180°C or 350°F).
- Once the sauce has thickened, place the seared chicken breasts back in the skillet on top of the sauce.
- Spoon the ricotta-spinach mixture onto each chicken breast, then top with Parmesan and mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and golden.
Notes
- Use Fresh Spinach for the best flavor and nutrition.
- Season the Chicken Well before cooking; this enhances the overall taste.
- Cook the Tomato Sauce Thoroughly to allow the flavors to deepen and the sauce to thicken.