Ricotta and Spinach Stuffed Chicken

Ingredients

• 3 Garlic Cloves
• 3 oz Spinach
• 3 oz Grape Tomatoes
• 2 Oregano Sprigs
• 1 Zucchini
• 1 Yellow Squash
• 2 Chicken Breasts
• 2 oz Ricotta Cheese
• 1 oz White Cooking Wine
• 1 tsp. Red Pepper Flakes
• 1 Tbsp. Butter
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Halve tomatoes.
• Stem and mince oregano. Trim ends from zucchini and yel-
• yellow squash by peeling lengthwise. When you’ve peeled to
• seeds, turn a quarter turn, and peel again. Continue peeling

Instructions

1. 1

   Cook the Stuffing: Rinse spinach and pat dry. Place a medium oven-safe pan over medium-high heat. Add ½ tsp. olive oil to hot pan. Add half of the garlic and all of the spinach and stir until spinach clean and reserve for later step.

2. 2

   Prepare the Ingredients: Stem and mince oregano. Trim ends from zucchini and yel- low squash. Using a peeler, create ribbons of zucchini and yellow squash by peeling lengthwise. When you’ve peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Cut ribbons in half to create shorter pieces. Discard seeds. Butterfly the Chicken and Stuff Rinse chicken breasts and pat dry. Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit down the length of the breast that goes ¾ of the way through the middle and open the breast like a book. This is called “butterflying”. Season both sides with a pinch of salt and pepper. Combine chilled spinach with ricotta and season with a pinch of salt and pepper. Scoop half the filling inside each chicken breast, then “close the

3. 3

   Cook the Chicken: Place pan from previous step over medium-high heat and add 1 tsp.olive oil. Add chicken to pan and brown one side, about 3 minutes. Gently flip chicken and place pan into oven. Roast until a minimum internal temperature of 165 degrees has been reached, about 7-10 minutes. Remove from oven and set aside to rest. If using a thermometer to test for doneness, make sure you are taking the temperature of the chicken and not the stuffing.

4. 4

   Cook the Squash and Zucchini Ribbons: While chicken is cooking, place a medium pan over medi- um-high heat. Add ½ tsp. olive oil into hot pan, add toma- toes, and cook 2 minutes. Add remaining garlic and white wine and cook 1 minute. Add oregano and red pepper flakes (to taste), and then swirl in butter. Stir in zucchini and yellow squash ribbons and cook until warmed through but still slightly crunchy, about 2-3 minutes. Season to taste with a pinch of salt and pepper.

5. 5

   Plate the Dish: Divide squash ribbons between two plates and pour some pan sauce over them. Place stuffed chicken on top, and