Ricotta & Spinach Stuffed Chicken

Ricotta & Spinach Stuffed Chicken

A few weeks ago, my wife shared a link with me for a recipe for Hasselback Chicken, asking if I could make it for her some time. So, the other night, I decided to give it a whirl for her. Being a vegetarian, I didn’t actually get to taste the result of my labor, but she told me that it was quite delicious, and a dish worth making again. I paired this recipe with some fettuccini tossed in a spinach and artichoke sauce, as well as a small side salad. If you’re a fan of cheese and only like spinach when it’s cooked, you should really give this recipe a try. I think you’ll like it!


  • 2 tbsp. Olive oil
  • 1 1/2 c. fresh spinach
  • 1/4 c. ricotta cheese
  • 2 boneless, skinless chicken breasts
  • 1/8 c. cheddar cheese (grated or shredded)
  • Salt and pepper, to taste
  • Paprika


  1. Preheat oven to 400° F.
  2. In a sauté pan over medium heat, add the oil and spinach, cooking until the spinach begins to wilt; about 3-5 minutes.
  3. Stir in ricotta and cook for an additional 30-60 seconds. Set aside and allow to cool.
  4. Cut slits into the chicken breasts about 1/2″ apart and about 3/4 of the way through the chicken.
  5. Stuff the spinach/ricotta mixture into cuts, then season with salt and pepper. Sprinkle cheddar cheese on top, then sprinkle with paprika for color and flavor.
  6. Bake in the center of the oven for 20-25 minutes, until cheese has melted and the juices run clear.


Honestly, I didn’t deviate at all from the original recipe. And not actually eating the dish, I can’t personally comment on its taste and flavor. But like I mentioned above, my wife confirmed that it was tasty, living up to her expectations.

Bon Appétit!


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