Recipe: Spinach Tomato Stuffed Chicken

I am someone who loves to eat but hates to cook. When I look for a recipe, I want it to be something simple enough that I don't mind cooking for one but delicious enough that I want to make it again. This spinach tomato stuffed chicken recipe is one I've made many times for myself and my family.

I originally found this recipe on Pinterest years ago, but the original link stopped working. I thought it couldn't hurt to share it here. I don't have measurements saved for the recipe, so I always measure with the heart. I always aim to make a little more of the mixture for inside the chicken than I think I need, and any extra is great with eggs for breakfast or with pasta by itself. I like to make buttered spaghetti on the side with with dish.

Ingredients:

Butterflied chicken breasts

Panko bread crumbs

Eggs for egg wash

Salt

Pepper

Oregano

Garlic Powder

Fresh basil

Parmesan

Ricotta

Spinach

Cherry/grape tomatoes

Minced Garlic

Instructions:

1. Season the bread crumbs and dip the chicken into the egg wash and bread crumbs to coat.

2. Mix ricotta, parmesan, spinach, tomatoes, basil, minced garlic, and seasonings in a bowl.

3. Stuff the mixture into the butterflied chicken. Use toothpicks to secure it closed. Don’t be afraid to overstuff and put that extra mixture on the pan. I like to then season the chicken again or add more bread crumbs since some of it comes off when stuffing the chicken.

4. I put it in the oven at 350°F for 50 minutes but the timing could vary based on the chicken size. My chicken breasts were huge so they needed the extra time. Make sure to remove the toothpicks before eating.