Prep Time: 30 min
Cook Time: 1 hr 15 min
The spinach and cheese filling in these chicken breasts is so delicious you’ll want to make it again and again! The spiced, crispy skin will help keep the meat tender and juicy.
6 skin-on chicken breasts, halved
20 oz (570 g) frozen spinach, thawed and drained
1 cup (250 mL) swiss Emmental cheese, shredded
3/4 cups (175 mL) ricotta cheese
3 tbsp (45 mL) Parmesan cheese, grated
3 tbsp (45 mL) onion, finely-chopped
1 clove garlic, minced
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) nutmeg, ground
1/4 tsp (1.25 mL) black pepper, ground
2 tbsp (30 mL) olive oil
1 tsp (5 mL) paprika
1/2 tsp (2.5 mL) oregano, dried
1/2 tsp (2.5 mL) thyme, dried
1 In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper.
2 Carefully loosen the skin on one side of each chicken breast to form a pocket.
3 Stuff each breast with ½ cup of the spinach mixture.
4 Place chicken skin side up in a greased 15” x 10” x1” (38 cm x 25 cm x 2 cm) baking pan.
5 Combine the oil, paprika, oregano and thyme, brush over chicken. Sprinkle with additional paprika if desired.
6 Bake uncovered, at 350ºF (180ºC) for 1 to 1 ¼ hours or until a meat thermometer inserted into the breast meat reads 165ºF (74ºC) and the juices run clear.