Saturday, April 25, 2015

Chicken Stuffed with Spinach, Ricotta, and Sun-Dried Tomatoes

Hi guys. Me again. And I brought a friend, Spinach and Ricotta. Remember him? He's awesome. But this time, he brought Sun-Dried Tomatoes along and let me tell you, three is most definitely NOT a crowd with this group.

This recipe is so easy and delicious. It's perfect for a quick after-work dinner or to make over the weekend and refrigerate for lunches for the week. I've made a lot of chicken in my lifetime, but I think I can officially say this will be my new go-to recipe.

It's really easy too, you guys. You just need to cut your chicken breasts in half lengthwise, mix up your filling, and spread it on the chicken. Cutting chicken breasts lengthwise isn't the easiest thing to do, but you'll be okay if you use a sharp knife. I promise. Also, it doesn't have to be perfect. Just cut them in half lengthwise as best as you can.


Then, mix up your filling. It's important to use sun-dried tomatoes that are NOT in oil. It's much healthier this way.

Then just spread the filling across the chicken halves, top with the other halves, and bake!

The end result? Perfectly cooked chicken with a warm, cheesy, spinachy (I'm officially making "spinachy" a word - I'm an editor, pretty sure I can do that) filling.

Ta-da! I made this for the first time a few days ago and sent a picture to my friend since I knew she loved the Spinach and Ricotta English Muffin Pizzas I posted a few weeks ago. I know she'll be making this, and I'd love to know if you try it, too!

Until next time!


  • 4 5-oz boneless, skinless chicken breasts (I use Perdue Perfect Portions)
  • 1/2 cup part skin ricotta cheese
  • 1/2 cup frozen chopped spinach, cooked according to package instructions (TIP: I cook the whole package [9 or 10 oz, depending on the brand] and just store the leftovers in a tupperware in the refrigerator)
  • 6 sun-dried tomato halves, not in oil, chopped
  • 1/4 cup grated pecorino Romano cheese (or grated parmesan cheese)
  • Salt, pepper, and garlic powder (to taste)

Serving size: One stuffed chicken breast
Weight Watchers PointsPlus value: 5


  1. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick, no-calorie cooking spray and set aside.
  2. Using a very sharp knife, carefully halve the chicken breasts lengthwise. If the chicken isn’t very thick, this will be difficult, but doable. If you don’t get the halves exactly even, it’s fine. Close enough is fine – we’re not striving for perfection here.
  3. In a medium mixing bowl, combine the ricotta, spinach, sun-dried tomatoes, and grated cheese. Season with salt, pepper, and garlic powder and mix to combine.
  4. From the chicken breast halves, take the four larger halves and arrange them on the baking sheet. Distribute the spinach mixture evenly across all four halves, then top with the smaller halves.
  5. Bake for 15 minutes at 400 degrees. Let the chicken cool slightly (just a couple of minutes) before serving.

Nutritional Information

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