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Chicken Breast with Spinach-Ricotta

Chicken Breast with Spinach-Ricotta are perfect to prepare for a meal with family and friends. Serve it for a festive dinner, and amaze and captivate your guest.   This dish can be prepared 24 hours in advance and refrigerated until ready to cook. The simple flavors of the creamy whole milk ricotta, the freshness of spinach, and the scented nutmeg make this a tasty and unique main course! Chef Alba

 

Chicken Breast with Spinach and Ricotta
Chicken Breast with Spinach and Ricotta
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Chicken Breast with Spinach-Ricotta are perfect to prepare for a meal with family and friends. Serve it for a festive dinner, and amaze and captivate your guest.   This dish can be prepared 24 hours in advance and refrigerated until ready to cook. The simple flavors of the creamy whole milk ricotta, the freshness of spinach, and the scented nutmeg make this a tasty and unique main course! Chef Alba
Servings
4 people
Servings
4 people
Chicken Breast with Spinach and Ricotta
Chicken Breast with Spinach and Ricotta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Chicken Breast with Spinach-Ricotta are perfect to prepare for a meal with family and friends. Serve it for a festive dinner, and amaze and captivate your guest.   This dish can be prepared 24 hours in advance and refrigerated until ready to cook. The simple flavors of the creamy whole milk ricotta, the freshness of spinach, and the scented nutmeg make this a tasty and unique main course! Chef Alba
Servings
4 people
Servings
4 people
Ingredients
Chicken
  • 4 boneless skinless chicken breasts flatten to ¼ inch
  • 4-5 tbsps Secolari Oregano Olive Oil or Secolari basil olive oil, divided
  • 2 cups baby spinach roughly chopped
  • 8 tbsps whole ricotta
  • 1/4 tsp ground nutmeg
  • 1 to taste Secolari Wild Porcini Sea Salt
  • 1 to taste black pepper
  • 1 to taste red pepper flakes
  • 2-3 tbsps Secolari Fig Balsamic to drizzle
Ingredients for dredging
  • 1 cup all purpose flour for dredging
  • 2 eggs lightly beaten
  • 1/2 cup italian breadcrumbs
  • 1/2 cup finely grated parmesan cheese
Servings: people
Units:
Instructions
  1. Flatten each chicken breast between 2 pieces of wax paper evenly using a meat mallet. Sprinkle with salt and pepper on both sides.
  2. In a skillet, add 2 tablespoons olive oil, nutmeg, pepper, and red pepper flakes. Cook on medium heat 3-4 minutes until the spinach is mostly wilted. Place in a strainer to drain any excess liquid.
  3. Transfer the spinach to a bowl, add the ricotta cheese and mix well. Divide the mixture to four portions and put a portion in the center of each breast. Fold from both sides and seal the edges. Wrap each breast in plastic wrap and refrigerate at least an hour. Be sure to remove the chicken from refrigerator about 20 minutes cooking.
  4. Prepare 3 bowls, 1 for the flour, 1 with beaten eggs, and 1 for the breadcrumbs and grated cheese mix. Remove the chicken from the plastic wrap, dredge in flour first, then the eggs, and lastly in the breadcrumbs and cheese.
  5. In a large skillet, add remaining 3 tablespoons olive oil on medium heat. When hot, add the chicken breasts; cook until golden on all sides. Besure the breasts are not touching in the skilllet or you will not achieve a golden color. Wait until one side of the chicken is golden before turning it to the other side. The chicken should be slightly crispy, golden, and completely cooked through.
  6. When the chicken is ready, finish with a generous drizzle of balsamic on top.
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