Spinach and Ricotta Stuffed Chicken Breast


• 2 cups baby spinach
• 1 cup ricotta
• 2 tbsp fresh parsley, finely chopped
• 1 tsp garlic
• 4 small chicken breasts
• Coconut oil spray
• Salt and pepper, to taste


  • Heat your oven to 400 degrees and line a tray with baking paper.
  • Place your spinach in a bowl and cover with boiling water. Allow to sit for one minute before draining and rinsing under cold water to stop the cooking process.
  • Squeeze out any excess water and finely chop the spinach.
  • Place in a bowl with the ricotta, garlic and parsley and stir to combine.
  • Season to taste with salt and pepper.
  • Take each chicken breast and cut a deep pocket into the side. Stuff with the mixture and secure with a toothpick.
  • Heat a large frying pan over high heat and spray with coconut oil.
  • Cook the chicken for two minutes on each side, until golden.
  • Transfer to the baking tray and cook for 15 minutes or until cooked through.
  • Serve with steamed greens.