Spinach-Stuffed Chicken

Name: Spinach-Stuffed Chicken
Ingredients: 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 cup shredded Swiss cheese; 3/4 cup ricotta cheese; 1/3 cup grated Parmesan cheese; 3 tablespoons finely chopped onion; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon pepper; 6 bone-in chicken breast halves (8 ounces each); 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; Additional paprika, optional

15 ingredients

3 steps

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Swiss cheese
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
6 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika, optional

Directions

1

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture.
2

Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired.
3

Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.