Chicken Pockets Stuffed with Ricotta and Spinach
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breast | 2 pieces |
| Fresh spinach | 100g |
| Ricotta cheese (cow’s milk) | 40g |
| Extra virgin olive oil | 50g |
| Garlic cloves | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable broth | 500g |
| Fresh cream | 150g |
| Butter | 40g |
| All-purpose flour | 25g |
Instructions:
-
Prepare the spinach filling:
Begin by washing the spinach thoroughly. In a large pan, heat the olive oil over medium heat, adding the garlic cloves (peeled and crushed). Sauté briefly until fragrant. Add the spinach to the pan with a pinch of salt, tossing it for 2-3 minutes until it wilts down. Once the spinach is cooked and softened, remove it from the pan and transfer it to a cutting board. Use a knife to chop it finely. Place the chopped spinach into a bowl and mix it with the ricotta cheese. Set this mixture aside. -
Prepare the chicken:
To create the “pockets,” take the chicken breasts and slice each one in half lengthwise, removing the bone and cartilage. This should give you 4 pieces of chicken. Carefully cut along the side of each piece, being careful not to slice all the way through, so that you create a pocket for the filling without the edges fully separating. -
Stuff the chicken pockets:
Using a spoon, fill each chicken pocket with the spinach and ricotta mixture. Once stuffed, close the pockets and secure them with kitchen twine or toothpicks. Make sure the filling is well-contained to prevent it from leaking out during cooking. Tie the twine tightly to keep the pockets secure. -
Sear the chicken:
In the same pan that you used for the spinach, heat it up again and place the stuffed chicken pockets inside. Sear the chicken on all sides for 10-15 minutes, turning occasionally to ensure it is evenly browned. Once the chicken is nicely seared, remove it from the pan and set it aside on a plate. -
Prepare the sauce:
In the same pan, lower the heat and melt the butter. Once melted, sprinkle in the flour and stir it constantly for 2-3 minutes until it becomes slightly golden in color. Next, slowly pour in the fresh cream, whisking the mixture until it thickens. Add salt and pepper to taste, then let the sauce simmer for a few minutes to fully thicken. -
Finish cooking the chicken:
Once the sauce has thickened, gently place the stuffed chicken pockets back into the pan with the sauce. Allow the chicken to finish cooking in the sauce for about 10 minutes, ensuring the chicken is fully cooked through. The sauce should further thicken, coating the chicken pockets in a creamy layer. -
Serve:
Once the chicken is cooked, remove the kitchen twine or toothpicks. Spoon the creamy sauce over the chicken pockets, and serve hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor if desired.
Tips:
- For a more intense flavor, consider adding a dash of nutmeg or lemon zest to the spinach and ricotta filling.
- You can also swap the spinach for other greens such as kale or Swiss chard for a variation on the dish.
- If you prefer a lighter sauce, you can substitute the cream with low-fat milk or vegetable broth, though the richness will be reduced.
This dish pairs beautifully with roasted vegetables, a simple salad, or even a bed of buttery mashed potatoes. Enjoy this comforting, creamy meal as a perfect weeknight dinner or a special occasion treat!
