Serves: 2




2 Chicken Breasts

Note: if you can’t find thinly sliced, then buy the regular size and pound it out thin

1 cup frozen chopped spinach

½ 15 oz container of ricotta cheese

3-4 TBSP Sun-Dried Tomatoes in oil

1 clove of garlic chopped

1 TBSP flour (your choice - I like chickpea for extra protein)

Salt, pepper and any other seasoning of your choice

Olive Oil




  1. Mix together the ricotta cheese, spinach, chopped garlic and sundried tomatoes. Season with salt & pepper to your taste. Place to the side.

  2. Take a frying pan and place 1-2 TBSP olive oil in it.

  3. Place one chicken breast on a cutting board or work surface. Take 2-3 TBSP of the ricotta mixture and evenly spread it on the inside of the chicken.

  4. Next, roll up the chicken (does not have to be tight) and secure where the end meets the chicken with toothpicks.

    1. Use as many toothpicks as needed to hold the chicken closed

  5. Heat up the olive oil in the pan.

  6. Dredge the chicken in the flour. Place the chicken in the heated pan. Repeat with the second chicken breast.

  7. Cook the chicken 25 minutes or until juices run clear. Make sure to rotate the chicken in the pan so the chicken is nicely browned on all sides.

  8. Make sure to tell your dinner partner to take out the toothpicks before eating!

Chicken Breast Stuffed with Spinach, Ricotta, and Sun-Dried Tomatoes