Lemon Ricotta Spinach Stuffed Chicken Breast

Psalm 85:8-9

    [8] Let me hear what God the LORD will speak,

        for he will speak peace to his people, to his saints;

        but let them not turn back to folly. 

    [9] Surely his salvation is near to those who fear him,

        that glory may dwell in our land.

 

An ej original recipe!

4 Skinless Boneless chicken breast, trimmed and split a pocket to hold stuffing, being careful not to cut all the way through 

Salt and pepper to taste 

1/2 of a lemon squeezed over breast

Stuffing

2 t clarified butter

2 c Baby Spinach, chopped

1 diced Shallot 

1 T roasted garlic

1/4 c Sauvignon Blanc

1/4 c full fat ricotta

Salt and pepper to taste

Heat butter, sauté shallot, add garlic and spinach.

Once spinach is wilted, add wine and slightly reduce, add ricotta.

Stir to incorporate.

Cool.

Stuff pocket.

Bake uncovered 425 degrees for 30 minutes or until chicken is 165 degrees.

Topping

1/2 c shredded mozzarella 

1/2 c Parmesan 

Return to oven, broil to slightly brown.

To serve, pour a little Olive Garden Italian dressing oven breast.