A delightful twist: Stuffed chicken pockets with spinach and ricotta
Chicken pockets filled to the brim with delicious stuffing are a dish I prepare for special occasions. There are no unnecessary ingredients inside, such as breading or thick sauces. Lean meat, spinach, and a mix of Italian cheeses make it nutritious yet not heavy.
You can prepare this dish in a pan, but it is much better to use the oven. Aside from two tablespoons of olive oil for sautéing the onion and garlic, you won't need additional fat. The meat will remain light, but thanks to the vegetable and cheese additions, it will gain pronounced yet creamy flavours.
One-pan oven dish
You can serve the stuffed chicken pockets with a variety of sides. If you want to make your job easier, a good idea is to prepare the entire meal in a single roasting pan. Place potato wedges, mushrooms, and green asparagus alongside the fillets. This way, you'll achieve a nutrient-packed composition that looks great on the plate.
To break the flavours, place fresh rocket and some cherry tomatoes on the side of the plate. Drizzle everything with olive oil and lemon juice.
Recipe for chicken pockets with spinach and ricotta
Pockets from two fillets turn out quite large, although this depends on the size of the chicken. If you're planning a family dinner, you can divide each breast into two parts to get 4 servings.
Ingredients:
- 2 chicken fillets,
- 200g fresh spinach,
- 2 tablespoons olive oil,
- 3 cloves of garlic,
- 1 small onion,
- 140g ricotta,
- 60g grated Parmesan,
- 60g mozzarella,
- salt, pepper to taste.
Instructions:
- Clean the fillets and pat them dry with a paper towel, then cut them along the length to create pockets. Rub them with salt and pepper, both inside and out.
- Put the spinach in a pot of boiling water for 2-3 minutes. Once it softens, drain and squeeze out the water.
- Heat 2 tablespoons of olive oil in a pan and sauté the finely chopped garlic and onion. When they start to emit a pleasant aroma, add the drained spinach. Fry together for another 2 minutes, season with salt and pepper, then transfer to a large bowl.
- Once the spinach has cooled slightly, mix it with the ricotta and finely grated Parmesan. Fill the chicken pockets with this prepared stuffing.
- Next, place them on a baking sheet lined with parchment paper and put them in an oven preheated to 200 degrees Celsius for 30 minutes.
- After this time, open the oven and place the grated mozzarella on top. Bake for another 5–10 minutes.
