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Chicken Breasts Stuffed With Ricotta and Spinach

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“An all time favourite. Can be a bit fiddely but well worth the effort! Recipe from 'Our House' mag many years ago.”

Ingredients Nutrition


  1. Place chopped onion, crushed garlic, butter and 1 tablespoon water into microwave safe bowl. Cover and microwave on high for 4 minutes, stirring at half time. Set aside.
  2. Remove frozen spinach from pack and place in a flat dish with 2 tablespoons water and cover. Microwave on high for 4 minutes.
  3. Drain spinach, adding to onion mix. Add salt and pepper and microwave for a further 4 minutes. Allow to cool.
  4. When cool, add the parmesan and ricotta.
  5. Cut a pocket into each chicken breast and stuff with spinach mixture.
  6. In three seperate bowls, line up flour, eggs - beaten, and bread crumbs.
  7. Flour, egg and breadcrumb the chicken breasts and set aside.
  8. Heat oil in a frypan medium heat. Oil should be up to the middle of the chicken breast.
  9. Place chicken breast in oil and cook until golden brown - approx 5 minutes per side.

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