RecipesRECIPES

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

California Sun Dry

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

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 sun dried tomatoes, 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, about5 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

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

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

California Sun Dry

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

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 sun dried tomatoes, 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, about5 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.

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