Spinach and Ricotta Stuffed Chicken Breasts

Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good!


- Spinach - Cheese - Salt and Pepper - Chicken

Preheat the oven to 400 F.


In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with a little salt and pepper, to taste.


Make a horizontal slit through each chicken breast without cutting all the way through.


To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap.


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