Crispy Stuffed Chicken Breast with Ricotta, Spinach & Sun-Dried Tomatoes
A golden, panko-crusted chicken breast filled with creamy ricotta, fresh spinach, and tangy sun-dried tomatoes. This Italian-inspired dish looks impressive but comes together in under an hour — perfect for a special weeknight dinner.
🛒 Ingredients
1 servings
- 1 chicken breast
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- Black pepper to taste
- Salt to taste
- 80 g all-purpose flour
- 250 g panko breadcrumbs
- 2 eggs, beaten
- 100 g sun-dried tomatoes in oil, drained
- 1 cup fresh spinach leaves
- 200 g ricotta cheese, well drained
- Oil for frying
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Directions
- 1
Place the chicken breast flat on a cutting board. Using a sharp knife, cut it horizontally to open it like a book, keeping both halves attached.
- 2
Season generously inside and out with crushed garlic, salt, and black pepper. Let it rest for 10 minutes.
- 3
In a bowl, mix the drained ricotta with spinach and roughly chopped sun-dried tomatoes. Adjust seasoning.
- 4
Spread the filling evenly inside the open chicken breast. Close it carefully and secure with toothpicks to hold the shape.
- 5
Set up a breading station: flour on one plate, beaten eggs in a bowl, panko on another plate. Coat the stuffed chicken in each, pressing gently to adhere.
- 6
Heat oil to 170 °C in a deep pan. Fry for 6 to 8 minutes per side until golden and cooked through. Drain on paper towels before serving.
💡 Chef's Tip
Drain the ricotta thoroughly to keep the filling from becoming watery. For a lighter result, bake at 200 °C for 25 minutes, flipping halfway through.
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Same category — Poultry
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