Spinach-Stuffed Chicken
Submitted by bebee
Bone-in chicken breasts stuffed under the skin with a rich spinach, Swiss, ricotta, and Parmesan filling seasoned with nutmeg. Brushed with herbed oil and baked until the juices run clear for a showstopping dinner.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsStuffing the filling under the skin rather than inside a pocket keeps the chicken juicy while the cheese melts into every crevice. It’s the kind of technique that looks impressive but takes about 20 minutes of actual hands-on work.
Three cheeses pull their weight here. Ricotta brings creaminess, Swiss melts into stretchy pockets, and Parmesan adds that salty, savory punch that ties the whole filling together.
A quick brush of paprika-oregano-thyme oil on the outside gives the skin color and a fragrant herb crust as it bakes. Serve it with roasted potatoes or a simple green salad and you’ve got a dinner that looks like you spent all afternoon in the kitchen.
Pro Tips
- Squeeze the thawed spinach in a clean towel until bone dry. Any moisture will make the filling slide right out from under the skin.
- Use your fingers to gently separate the skin from the meat, creating a pocket without tearing. Work slowly from the thick end.
- Let the chicken rest for 10 minutes after baking so the filling sets and the juices redistribute.
- Swap Swiss for Gruyère if you want a deeper, nuttier flavor in the filling.
Ingredients
Directions
Combine the first nine ingredients, gently stuff ½ cupful under the skin of each chicken breast.
Place in a greased 15×10×1 inch baking pan.
Combine oil, paprika, oregano and thyme, brush over chicken.
Sprinkle with additional paprika if desired.
Bake at 350℉ (180℃). for 1 to 1¼ hours or until juices run clear.
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