RecipesRECIPES
Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes
Prep Time: 10 minutes / Cook Time: 15 minutes / Yields: 4 servings
Ingredients
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 Tomato Halves, roughly chopped
2 tbsp sherry vinegar
½ cup low-sodium chicken stock
Instructions
Our Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes combines simplicity with gourmet flair. This recipe contains rich, savory flavors and wholesome ingredients, perfect for any dinner and any occasion. Pair your Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes with a side of veggies, like us, and enjoy the vibrant colors and satisfying flavors.
Step 1
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).
Step 2
In a small bowl, combine spinach, ricotta, and California Sun Dry Sun-Dried Tomato Halves, then mix well. Divide filling evenly, stuffing each breast with about ¼ cup of cheese mixture.
Step 3
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.
PRODUCT USED
Sun-Dried Tomato Halves (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
RECIPES YOU MAY ENJOY
Get Inspired @californiasundry
Recipes
Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes
Prep Time: 10 minutes / Cook Time: 15 minutes / Yields: 4 servings
Ingredients
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 Tomato Halves, roughly chopped
2 tbsp sherry vinegar
½ cup low-sodium chicken stock
Instructions
Our Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes combines simplicity with gourmet flair. This recipe contains rich, savory flavors and wholesome ingredients, perfect for any dinner and any occasion. Pair your Pan-Seared Chicken with Ricotta, Spinach, and Sun-Dried Tomatoes with a side of veggies, like us, and enjoy the vibrant colors and satisfying flavors.
Step 1
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).
Step 2
In a small bowl, combine spinach, ricotta, and California Sun Dry Sun-Dried Tomato Halves, then mix well. Divide filling evenly, stuffing each breast with about ¼ cup of cheese mixture.
Step 3
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.