Ricotta and Spinach Stuffed Chicken

Ricotta and Spinach Stuffed Chicken

Makes 4 servings

What you need:
2 organic skinless-boneless chicken breasts
50g organic ricotta cheese
50g organic baby spinach
1 large shallot, minced
2 cloves garlic, minced
1 tbsp coconut oil, grass-fed butter or ghee
1 tsp paprika
Himalayan salt
Black pepper
1/8-1/4 cup sprouted spelt flour (or flour of choice)
4 slices of organic nitrate-free bacon
 

What to do:
-Preheat your oven to 400 degrees F
-Prepare the chicken breast by making a horizontal cut through the centre of the breast - lengthwise, be careful and ensure you do not puncture the breast. 
-Use your fingers to stretch out the horizontal cut that you made in each breast, to create a larger cave for stuffing the ricotta mixture.
-Heat a pan over medium heat, adding 1 tbsp of coconut oil, butter or ghee and the minced shallot. Cook for 4-5 minutes until the shallot has caramelized, then add in the paprika, himalayan salt, pepper, ricotta and spinach. 
-Cook for 3-4 minutes, until the ricotta has melted and the spinach has wilted. Add in the garlic, mixing to combine and drain out any excess liquid if present.
-Remove from heat
-Using a small teaspoon, begin stuffing the chicken with the ricotta mix, be careful not to overstuff. It is ok if there is leftovers, as they will be utilized!
-After stuffing, gently reform the chicken breast and press down where the cut has been made and the ricotta has been stuffed.
-Lightly dust with sprouted spelt flour and then proceed to wrap with 2 slices of organic bacon per chicken breast
-Add to a greased baking dish and bake for 25-30 minutes until juices from the chicken run clear, in the meantime prepare the asparagus and mushrooms.


LEMON GARLIC ASPARAGUS

What to do:
-Preheat oven to 400 degrees F
-Break the woody ends off of each asparagus stalk, add to a lightly greased baking dish
-Drizzle with melted coconut oil, lemon juice and evenly placed, pressed garlic
-Season with salt and pepper and bake with Ricotta  and Spinach Stuffed Chicken for 15-20 minutes until fork tender, but still "al dente". Flip 2-3 times throughout the cooking process

Makes 4 servings

What you need:
2 bunches asparagus, woody ends of stalks removed
1 lemon, juiced
5 cloves garlic, pressed
1 tbsp coconut oil, melted
Himalayan salt
Black pepper


SAUTEED MUSHROOMS

What to do:
-Melt butter or ghee in a medium pan over medium heat. Add mushrooms and cook for 7-10 minutes until juices have released,  reduce heat and continue to cook for 3-5 minutes until mushrooms have browned.
-Reduce heat and add in remaining ricotta + spinach mix, stirring well to combine

Makes 4 servings

What you need:
4 cups crimini mushrooms, halved or quartered
1 tbsp grass-fed butter or ghee
Leftover ricotta + spinach mix
Himalayan salt and black pepper


TO SERVE

-Slice chicken breast in half to make 4 servings
-Plate with 1/4 of the asparagus and 1/4 of the mushrooms
-Enjoy!



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