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stuffed Chicken Breasts

Spinach, Ricotta and Tomato-stuffed Chicken Breasts with Crunchy Cheese Topping


Try making this delicious Mediterranean inspired dish – perfect for a Sunday lunch or family dinner.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 35 mins
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Chicken Breasts

1 (450 g) bag Findus Spinach, defrosted
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) garlic, finely chopped
½ C (100 g) cocktail tomatoes, quartered
1 Tbsp (15 ml) sundried tomato pesto
½ C (170 g) ricotta, crumbled
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) salt
pinch finely ground black pepper
4 (700 g) deboned and skinless chicken breasts


⅓ C (25 g) bread crumbs
¼ C (18 g) Parmesan cheese, finely grated
olive oil, for drizzling

To Serve

2 C (300 g) Basmati rice, cooked
1 Tbsp (15 ml) parsley, finely chopped
1 Tbsp (15 ml) basil, finely chopped
salt and pepper

handful basil leaves
8 lemon wedges

Chicken Breasts

Place the Findus Spinach into a fine sieve. Using the back of a wooden spoon, press the Findus spinach to squeeze out all of the excess water.

Heat the butter in a large pan over medium heat. Add the Findus Spinach and sauté for 2 minutes.

Stir in the garlic and tomatoes and sauté for 5 minutes.

Remove the mixture from the heat and stir in the pesto, ricotta, lemon juice, salt and pepper.

Preheat the oven to 190 °C.

Line a baking dish or tray with baking paper. Slice a pocket into the side of each chicken breast without going all the way through.

Stuff each breast with the prepared Findus Spinach filling and place on the dish or tray.


Combine the breadcrumbs and Parmesan cheese. Sprinkle over the chicken breasts and add a light drizzle of olive oil over the crumbs.

Bake for 20-25 minutes until the chicken is cooked all the way through and the topping is crisp and golden.