Spinach Ricotta Stuffed Chicken Breast
1 Tbsp Butter
4 - 6 Slices Bacon
1 Tbsp Olive Oil
1 Small Onion Chopped
4 Garlic Cloves Minced
1 1/2 Cup Spinach
2 Tbsp Parsley
1 Tbsp Basil
1/2 Cup Ricotta Cheese
1/2 Cup Mozzarella Cheese
3 Tbsp Grated Parmesan Cheese
1 Egg Yolk
Pinch Salt & Pepper
DIRECTIONS: Remove all the pots from the oven and preheat oven to 375ºF (190ºC).
In a large skillet over medium heat, cook onion and garlic in olive oil. Be sure to stir often so it doesn't burn! About 5 minutes or until softened.
Add spinach, parsley and basil to the onion garlic mix and cook for an additional 2 minutes or until spinach wilts.
Let the spinach mixture cool completely before add it it to a bowl with the ricotta, mozzarella, Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
Using a sharp knife slice into the center of the chicken breast. Be sure not to hurt yourself. :-)
Stuff about 1/4 cup (50 mL) into the chicken and place in a greased 9 x 13 baking dish. (I like to grease with room temp unsalted butter, but pick your passion)
Optional: Take the bacon and wrap around the chicken. Depends of in you want it super low calorie or not. Either way, get that protein power up!
Secure with skewers or toothpicks.
Place the chicken on greased rack in foil-lined pan.
Drizzle a little more olive oil on top and bake for about 35 - 40 minutes or until golden and chicken is at least 165ºF (75ºC) inside no longer pink inside.
**Since the oven is on, you can always add some broccoli and sweet potato around the chicken for your sides while you are cooking it up. No need for extra work! :-)