Adam Liaw’s spinach-and-ricotta-stuffed chicken breasts

Name: Adam Liaw’s spinach-and-ricotta-stuffed chicken breasts
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 120g baby spinach; 375g ricotta; 1 cup grated cheese; 1 packet (40g) French onion soup mix; 4 chicken breasts; 2 tbsp olive oil

Adam Liaw

August 22, 2024

Spinach-and-ricotta-stuffed chicken breasts.William Meppem

easyTime:< 30 minsServes:4

Packet French onion soup mix is probably used more for making dips than soup. Here it’s combined with ricotta and spinach for a tasty stuffing for chicken breasts.

Ingredients

120g baby spinach
375g ricotta
1 cup grated cheese
1 packet (40g) French onion soup mix
4 chicken breasts
2 tbsp olive oil

Method

Step 1
Pour boiling water over the baby spinach in a heatproof bowl to wilt. Drain well. Combine the spinach with the ricotta, cheese and French onion soup mix. Stir to combine. Cut a deep pocket into each chicken breast with a sharp knife and stuff with a quarter of the cheese mix. Use a toothpick to close the pocket.
Step 2
Heat a large frying pan over medium heat. Season the chicken breasts with salt and pepper and add the oil to the pan. Fry the chicken for about 3 minutes on each side, then cover the pan and cook for a further 4-6 minutes until completely cooked through. Remove the toothpick and serve.

Adam’s tip: Make sure you cut a deep “pocket” in the breast. If it is too shallow, when the meat contracts it will squeeze out the filling. That said, this really isn’t the end of the world.

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