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Serves 6 3 boneless chicken breasts with skin,
split
1 cup ricotta cheese (use low-fat, if
preferred)
1/4 cup Parmesan cheese
3 scallions,
chopped, including some of the green part
1/4 cup fresh
basil, cut into slivers
1 cup fresh spinach,
chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon
salt
1/4 teaspoon ground pepper
1/4 teaspoon
nutmeg
1/2 teaspoon dried thyme
1 tablespoon olive
oil
For garnish:
Fresh basil
4-5 cups lettuce
leaves, washed and dried
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Text And Food Styling By Nicki Dwyer •
Prop Styling By Constance McPheeters
Chicken Breasts Filled With Spinach and Ricotta
Impress your mother with this easy entrée. The chicken can be prepared
earlier in the day and served at room temperature.
Preheat oven to 350˚.
1. Combine ricotta, Parmesan, scallions, basil,
spinach, parsley, salt, pepper, nutmeg and thyme, mixing
thoroughly.
2. Wash the chicken breasts and dry with paper towels.
Gently loosen (without removing) skin from breasts. Place about 2 tablespoons
filling under skin. Mold the skin back into place tucking ends
underneath.
3. Place breasts in baking dish, sprinkle with olive oil and
additional salt and pepper to taste.
4. Bake in preheated oven for 35
minutes.
5. Let cool to room temperature. Slice chicken and arrange on
lettuce leaves placed on a serving platter. Garnish with fresh basil.
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