The Stuffed Chicken Valentino is a visually appealing dish, where tender chicken breasts are filled with a delicious mixture of ricotta, fresh spinach, sun-dried tomatoes, and herbs. Each bite bursts with flavor, making it a perfect option for both a weeknight meal and a more elegant dinner gathering.
- Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon butter
Directions:
- Preheat the oven to 375°F (190°C).
- Use a sharp knife to cut a pocket into each chicken breast, ensuring not to cut all the way through.
- In a bowl, mix together the spinach, ricotta cheese, sun-dried tomatoes, fresh basil, Parmesan cheese, garlic, salt, and pepper.
- Stuff each chicken breast with the mixture and secure with toothpicks.
- Heat olive oil in a large ovenproof skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side, until golden brown.
- Add chicken broth and butter to the skillet, then transfer it to the oven. Bake for 20-25 minutes or until the chicken is fully cooked through.
- Remove from the oven and let rest for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 375 kcal | Servings: 4 servings
