Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes

by Well Seasoned Studio

 

Prep time: 10 minutes

Cook time: 15 minutes

Yields: 4 servings

 

4 medium chicken breasts

1 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

kosher salt

freshly ground black pepper

8 oz baby spinach, sautéed

6 oz ricotta cheese

2 Tbsp sun dried tomatoes, roughly chopped

2 Tbsp sherry vinegar

½ cup low-sodium chicken stock

 

Preheat oven to 375 F. Season chicken breasts with salt and pepper on both sides, then use a paring knife to cut a small pocket on the side (this is where you’ll stuff each breast).

 

In a small bowl, combine spinach, ricotta, and sun dried tomatoes, then mix well. Divide filling evenly, stuffing each breast with about ¼ cup of cheese mixture.

 

Heat butter and oil in a large cast iron skillet or heavy bottom pan over medium-high heat. When hot, add chicken. Cook until a golden brown crust develops, about 5 minutes. Carefully turn each breast over, trying hard not to let the filling fall out. Pour in sherry vinegar and chicken stock, then transfer skillet to oven and cook an additional 7-10 minutes, or until chicken reaches an internal temperature of 165 F. Serve immediately.