Stuffed Chicken Breasts

These stuffed chicken breasts were so quick and easy, and so good that you could make them when guests come over!



  • 1 tsp extra virgin olive oil

  • 50g Fresh/frozen Spinach (I buy large bags from Costco and freeze them)

  • 50G Ricotta Cheese

  • 2 Chicken Breasts

  • 20g Cheddar Cheese

  • Paprika

  • Salt

  • Pepper



Cook the spinach on a medium heat in olive oil for 3-5 minutes until it is slightly wilted. Less time if using previously frozen spinach.


Stir in the ricotta and cook for a further 30-60 seconds and season with salt and pepper . Allow to cool.


Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through and stuff all of the spinach and ricotta mixture into the slits.

Grate the cheddar and sprinkle it generously on top, shake a good bit of ground paprika over the chicken (or another spice if you would prefer).


Bake in the center of a pre-heated oven for 20-25 minutes 200°C/400°F until the cheese has melted and the juices are clear.


I served mine with homemade sweet potato fries, it was so good the kids wanted more :)


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