Ricotta and Spinach Stuffed Chicken with an Herb-Tomato Sauce

Let’s face it – I’m a sucker for cheese. Just like wine. And any other condiment on our planet. So you get the cheese – with the tomato sauce as a condiment – and wine to boot? Hello, heaven. Friends, this is creamy, savory and such an easy weeknight dinner. It’s one of those dishes that you can easily pull off as if you’re a great cook, while only requiring novice skills. If you ask me, that’s pretty darn beautiful.

The luscious cheese balanced with the brightness of the spinach makes our golden-brown seared chicken breasts simply divine. The classic tomato sauce is delicious – as is anything with fresh basil, of course. And the combination of savory cheeses with the aromatic sauce is nothing short of a succulent combination. It’s quick, easy, and will make your weekly dinner-merry go ’round list that much more exciting. So let’s get to it.

Ricotta and Spinach Stuffed Chicken with an Herb-Tomato Sauce:

(Serving size: 4)

Ricotta and Spinach Stuffed Chicken:

• 4 chicken breasts, sliced lengthwise to create a pocket
• 10 ounces ricotta cheese
• 4 ounces Parmesan cheese
• 6 ounces of raw baby spinach
• 2 teaspoons of garlic powder
• 1 teaspoons of paprika
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil

Herb-Tomato Sauce:

• 1 28 ounce can crushed tomatoes
• 1 14.5 ounce can fire-roasted tomatoes
• 4-6 ounces of tomato paste, depending on desired thickness
• 1/2 of one large onion (or most of one medium onion), diced
• 2 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1 tablespoon oregano
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 tablespoons olive oil

To begin, let’s preheat our ovens to 375. Then, we’re going to get started on our tomato sauce and let it simmer away (and let the flavors meld) while we fire up our stuffed chicken. So, let’s begin by dicing our onion and mincing our garlic.

Then, in a large pot, heat the olive oil over medium-high heat. Add the onion and garlic until the onion becomes slightly charred and cooked through. Next, add the crushed tomatoes followed by the diced tomatoes. Mix well.

Then, add your salt, pepper and sugar (the sugar balances out the slightly bitter taste from the tomato paste).

Next, add your oregano and red pepper flakes.

Followed by the fresh basil –

Mix well and let simmer over low heat while we prepare the chicken.

To begin, lets add 1/2 a tablespoon of olive oil to a pot over medium heat. Add your spinach.

Cook until wilted – about 8 or so minutes.

We are going to remove the spinach from the pan and place in a bowl in the fridge to let cool. In the meantime, in a separate bowl, combine the ricotta cheese, parmesan cheese and salt and pepper to taste (I actually did about 1/2-1 teaspoon of each salt and pepper – the ricotta is so mild in saltiness).

Once the spinach has wilted, add the spinach and mix to combine well.

Set aside in the fridge. Next, trim the fat from the chicken breasts and create a slit, lengthwise, to create a pocket. Be sure not to slice to deep along the opposite end of the chicken, creating a hole for the cheese to melt through. Then, season both sides of all breasts with garlic powder, paprika, salt and pepper.

Next, we’re going to sear our chicken breasts on both sides (you can always do them in batches) to create a gorgeous golden-brown color. So, over medium high heat, add remaining olive oil and butter. Then, add your chicken breasts and let cook for about 7-9 minutes on each side or until beautifully golden. Flip and repeat. This will mostly cook the breasts through – but leaving room to finish the cheese-stuffed chicken in the oven.

Next, we placed the chicken (slit side up) in between the rods of a roasting rack to keep them upright – preventing the cheese from spilling out. If you don’t have one – don’t fret – they’re perfect okay on their sides – you’ll just have some gooey-ness overflowing. And who said that is a bad thing! Stuff the breasts with your cheese mixture you had in the fridge until nice a rounded on top. Place the stuffed breasts in the oven at 375 for about 15-18 minutes (truly, depending on the size of the chicken breasts). Then, voila!

Plate with your gorgeous tomato sauce, and enjoy!

Of course, of course – we could never forget our wine. Because you’ve created this amazing dinner and 1) have earned a glass of wine and 2) this dish deserves one. Our choice? The 2012 Angeline Pinot Noir. This medium-bodied pinot noir has notes of raspberry, spice and pepper that is simply a perfect match for the gorgeous dinner. It stands up to the spice of the sauce while not overpowering the soft and creaminess of the cheesy-chicken.

Cheers!