Spinach Ricotta Chicken Bake Food

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

CHICKEN-SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.
• Add the stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.

SPINACH RICOTTA HASSELBACK CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees.
• Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
• Season the chicken with salt and pepper.
• In a bowl mix the spinach and ricotta cheese together.
• Season with nutmeg.
• Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
• Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
• Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
• Eat and enjoy

SPINACH RICOTTA CHICKEN BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Coat a 8-by-8 baking dish with olive oil spray.
• Cook chicken in a skillet until just starting to brown.
• Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
• Place the spinach in a large mixing bowl.
• Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
• Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
• Bake for 20 minutes, or until is hot throughout and the top begins to brown.
• Let stand for five minutes to slightly cool.
• Place the sauce in sauce pan. Heat until warm.
• Spoon sauce over chicken-spinach-ricotta bake.
• Serve immediately.

SPINACH & RICOTTA PASTA BAKE

Steps:

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute.
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!

RICOTTA SPINACH CASSEROLE

Steps:

• 1. Preheat oven to 350 Degrees
• 2. Drain and squeeze out water from spinach and add onion, garlic, and ricotta, milk, mixing well. add 1/2 of the mozzarella cheese and mix again.
• 3. Spray a oblong baking dish and top with cheese and put in a 350 degree oven for 25 minutes or until some of the cheese starts to turn golden and casserole is hot. serve
• 4. We served it with this casserole https://www.justapinch.com/recipes/main-course/chicken/cheap-chicken-casserole-for-two.html?p=1

STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA

Steps:

• Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours.
• Preheat oven to 425 degrees F.
• In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach is well drained of any water. Mix to a nice creamy consistency.
• Use a paper plate and fill with breadcrumbs, 2 tablespoons parmesan cheese, pinch of salt and pepper. Set aside. Beat egg in a bowl and set aside.
• Put wax paper on a flat surface and layout chicken cutlets. Spread 2 spoonfuls of ricotta mixture over chicken. One by one, roll them up, dunk in egg mixture, then in breadcrumbs and place seam down in baking dish that has been coated in non-stick cooking spray.
• Bake in oven for 30 minutes.
• (If using sauce and cheese, remove dish after 25 minutes, cover chicken with sauce and cheese and bake an additional 5-7 minutes until cheese is melted.)

CHICKEN, SPINACH AND RICOTTA CREPE BAKE

Steps:

• First make the crepes if you have not bought them from the store.
• Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
• Allow the mixture to rest for 30 minutes before cooking.
• Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
• To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
• Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
• Add the Vegeta or other stock seasonings until you have a desired flavour.
• Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
• Add the chopped baby spinach to the ricotta/chicken mixture.
• spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
• Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
• Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.

SPINACH AND RICOTTA STUFFED CHICKEN THIGHS RECIPE

Steps:

• Preheat your oven to 200°C/400°F/Gas Mark 6. Parboil the new potatoes for 10 mins in a pan of boiling water.
• In a separate pan of boiling water, wilt the spinach over a low heat. Drain throughly and chop into small pieces and mix with the ricotta.
• Lay out the chicken thighs, skin-side down and place a tablespoon of the spinach and ricotta mix in the centre. Fold up the sides and close with 2 skewers at each end - you can fit at least 2 thighs on each skewer.
• Place the thighs in an oiled baking dish and place in the preheated oven for 40-50 mins.
• Place the potatoes in a separate dish and sprinkle the cherry tomatoes over the top - roast in the shelf beneath the chicken thighs for the same amount of time.
• About 10 mins before the chicken is ready, lightly fry the chopped onion in oil until soft and add the passata. Simmer until cooked through, adding a little basil to taste.
• Once the chicken and potatoes are cooked, removed from oven and plate up. Stir the tablespoon of ricotta through the sauce and spoon over the dish.