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Spinach and Ricotta Chicken


3 Cups of baby Spinach

4 tbsp Ricotta Cheese

1 lemon

1/2 tsp cinnamon

4 Skinless Chicken Breasts 

2 tbsp Olive Oil

50g Breadcrumbs

3 Courgettes chopped

2 Peppers, Sliced

2 Onions Sliced

250g Cherry Tomatoes

3 Garlic Cloves


Pre-heat oven to 200C or 180C fan oven

Put the spinach into a colander then pour boiling water over the spinach until softened. Drain fully, squeezing out any excess water then chop and place into a dish.

Mix the ricotta, lemon zest, cinnamon and seasoning together. Add in the spinach, spooning it gently through the mixture.

Using a sharp knife, cut a slice into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into each chicken breast, then add a tiny bit of oil to the top of the chicken breast, adding the breadcrumbs and pressing down. Then place your chicken onto an oven proof dish.

Place your vegetable onto a roasting dish with the remaining oil and season well. Cook the chicken and vegetables for 30 mins. 


Serves 4 to 6 people

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