This meal is inspired by the general idea of Caprese Salad. However, we made a few alterations based on what we had on hand and to get around a texture issue. The first change was swapping out the basil for spinach. Then, since fresh mozzarella gets pretty melty in the oven, we replaced it with a cheese that tastes similar to fresh mozzarella but holds its form well when hot: Ricotta. While we didn’t top our chicken off in this way, we think it would have been excellent with a little balsamic glaze drizzled over everything before serving.
We served this with Lemon Parmesan Broccoli Rabe, but it would also go well with Roasted Asparagus or starches like Risotto or Parmesan Polenta.
Time: 55 Minutes
Ingredients:
- Chicken Breast
- Fresh Baby Spinach
- Ricotta Cheese
- Tomato
- Garlic
- Basil
- Parmesan Cheese
Method:
- Preheat your oven to 350 degrees F, line a baking sheet with some foil, and give it a quick olive oil spray to prevent sticking.
- Wash and slice your tomato, and set the slices aside.
- Rinse your chicken breasts, and pat them dry.
- Place your chicken right side up on your cutting board, and make a cut down the middle. Be careful to not cut too deep…you don’t want to cut through the flesh completely.
- Turn your knife so it’s parallel with your cutting board, and make another cut to both sides of your original incision. Then, peel your chicken open to reveal the cavity for stuffing.
- Place your spinach into the cavity.
- Scoop your ricotta atop the spinach, and spread it evenly. (It would also be tasty if you were to mix some herbs and spices into the ricotta before applying and spreading).
- Place your tomato slices atop the ricotta, and then sprinkle on your parmesan cheese and herbs.
- Transfer your chicken to your baking sheet, and place in the oven for about 45 minutes.
- When your chicken reaches a minimum internal temperature of 165 degrees F measured by a digital internal thermometer, your chicken is ready.
- Plate, devour, and enjoy!
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