Spinach, Ricotta and Sun-Dried Tomato Stuffed Chicken


(Recipe serves 4)

For the chicken:

  • 160g spinach
  • 7 sun-dried tomatoes, roughly chopped
  • 160g ricotta
  • 4 tsp grated Parmesan 
  • Salt and pepper for seasoning
  • 4 large chicken breasts (mine were about 220g each), butterflied
  • 1 large egg, beaten
  • 80g ground almonds
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 2 tsps dried oregano
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Fry light spray

For the salad (Dressing makes approx 8-10 servings):

  • 3 tbsps balsamic vinegar
  • 2 tbsps olive oil
  • 1 1/2 tbsps honey
  • 1 tsp Dijon mustard
  • 4 tbsps water
  • 1/2 garlic clove, crushed
  • Pinch of salt and pepper
  • Bag of mixed leaf salad
  • 200g mixed cherry tomatoes, sliced in half


  1. Start by making the salad dressing by mixing the balsamic vinegar, olive oil, honey, dijon mustard, water, garlic, salt and pepper in a bowl or jar. Set aside for serving.
  2. Preheat your oven to 190C/375F/Gas mark 5 and line a baking tray with greaseproof paper.
  3. Next, wilt the spinach by putting it in a colander and pouring boiling water over it. Roughly chop the spinach up and place in a large bowl. Add the sun-dried tomatoes, ricotta and parmesan to the bowl and season with salt and pepper.
  4. Now in another bowl, mix together the ground almonds, onion powder, garlic powder, dried oregano and salt and pepper. Also have your beaten egg ready in a separate bowl.
  5. Get each butterflied chicken breast and spoon about 2 tablespoons of the ricotta mixture into the middle. Fold your chicken breast back over and secure with a few cocktail sticks.
  6. Next, dip each of the stuffed chicken breasts into the egg, then into the ground almonds, making sure they are fully coated. Place your chicken onto the baking tray, give it a few sprays of oil, then cook in the oven for 20 minutes.
  7. After 20 minutes of cooking, turn your oven up to 210C/435F/Gas mark 7, and cook for a further 8-10 minutes or until the chicken is crispy and cooked through.
  8. Serve your chicken sliced with the mixed leaf salad, cherry tomatoes and balsamic dressing and enjoy!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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