Spinach & Ricotta Stuffed Chicken

Ingredients

• 1 chicken thighs (boneless, skinless)
• 0.5 clove garlic (minced)
• 0.08 cup onion (finely chopped)
• 0.5 cup spinach (fresh)
• 0.17 cup ricotta cheese
• 2 tbsp bread crumbs
• 0.75 tbsp olive oil (divided)
• 4 oz tomato sauce (recommendation - use our Tomato Reduction recipe)

Instructions

1. Put oil in a pan and heat on medium heat. Add garlic and onion and cook for 5 minutes. Add power greens and stir until wilted. Add ricotta and stir well.
2. Pound chicken thighs until thin.
3. Place the spinach mixture on one half of the thigh and fold the other half over the mixture. Secure with a toothpick.
4. Pour breadcrumbs into a bowl. Dredge the chicken through the breadcrumbs. Be sure to get all sides of the chicken covered well.
5. Drizzle a bit of olive oil over each thigh.
6. Preheat the oven or air fryer to 390°.
7. If cooking in the oven put oil in the bottom of a cooking pan and then place chicken in the pan. If using an air fryer, place chicken in the basket. Cook in air fryer for approx. 16 min or in the oven for 35 min. or until cooked through.
8. Suggestion: Use our Tomato Reduction Recipe! If using canned tomato sauce, warm it in a pan on the stovetop.
9. Top the cooked chicken with the heated tomato sauce and serve.

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