Spinach and ricotta chicken breasts

Ingredients 10
Servings 6


  • 6
    large chicken breasts, with skin and bone
  • olive oil for frying
  • 1
    onion, very finely chopped
  • 600
    spinach leaves, washed, steamed and drained
  • 125
    ricotta cheese
  • 30
    cream or cream cheese
  • salt and milled pepper
  • 1
    lemon, juice
  • olive oil
  • chicken stock powder (optional)


Wipe chicken breasts with a damp cloth. Gently ease skin away from flesh on one side of each chicken breast. Make sure that one edge remains attached to flesh. Heat olive oil in a small pan and sauté onion lightly. Remove from stove. Mix cooked onion and spinach with cheese, cream and seasoning. Using your fingers, gently spread this mixture under loosened skin. Place breasts on a baking sheet. Drizzle with lemon juice and olive oil and sprinkle lightly with chicken stock powder, or salt and milled pepper Cover with foil and bake in a preheated 200 ºC oven for 20 minutes. Reduce heat to 180 ºC, remove foil and bake for a further 15 to 20 minutes, or until chicken breasts are cooked through but not dried out (juices should run clear when breasts are pierced with a skewer; if there are no juices, the chicken has been overcooked). Serve with a roasted vegetable and couscous salad, or with boiled potatoes and parsley butter and a large mixed salad.

Read more on: poultry  |  bake

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