Best Simple Baked Spinach Ricotta Chicken Lemons Zest Recipes

SPINACH-STUFFED CHICKEN POCKETS

Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken Recipe - (4.4/5) image

Provided by Tarah716

Number Of Ingredients 10

Ingredients

1 pound chicken breasts, grilled and sliced
1 pound dry linguine, fettucine or spaghetti
Salt, to taste
Black pepper, freshly ground, to taste
6 ounces fresh baby spinach, steamed just until beginning to wilt
2 tablespoons extra virgin olive oil
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 cups skim milk ricotta
1/2 cup Parmesan, finely shredded, plus more for serving

Steps:

Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.