Some days I want to spend all day in the kitchen. That was today. I cooked, cleaned, organized, cooked again (cleaned again), and I cleaned out the refrigerator. This recipe came together because I had a lot of ricotta cheese and a bag of lemons. I decided that chicken was the best way to go and ended up making this recipe. It was yummy, bright, and oh so easy…. So I decided to share it with you.
First, I made the ricotta spread by combining:
- 2/3 cup ricotta cheese
- 2 handfulls spinach, diced
- 1tsp garlic powder
- 1/2 tsp lemon zest
- salt and pepper
This would be plenty for 4 chicken breasts. I only made two, but had a lot of filling left over.
Split the chicken breast open, but don’t slice all the way through. A nice deep pocket is needed to stuff the Ricotta inside. Secure with toothpicks once stuffed. Slice a few lemons (I used two for the size of my pan) and lay across the bottom. Sprinkle the top and bottom of the chicken breasts with lemon pepper and place on top of the lemons.
Bake uncovered for 25-30 minutes in a 425 degree oven. Remove from oven, take out the toothpicks, and serve either family style (those lemons look beautiful and golden after baking), or plate the chicken individually.