This is a new favorite! The Ricotta Stuffed Chicken and Squash Ribbons is over-the-top delicious and INCREDIBLY healthy. It’s also carb-conscious. There is so much flavor in this dish – it’s amazing!! It would be a great dish to serve at a dinner party or as an easy weeknight meal for the family.
The hardest part about making this dish is waiting for the chicken to bake – it makes the house smell so good. I couldn’t wait to take the first bite. I added a ton of flavor to the ricotta cheese with fresh herbs and sauteed spinach with garlic. A dash of red pepper flakes, if you like heat, and some salt and pepper.
I pan fried the chicken breasts on high heat for 5 minutes on each side to get a crusty outside layer. Then, I baked them for another 20-25 minutes. Oh – and not done yet…after baking I added some marinara sauce and burrata cheese and placed under the broiler for about 3-5 minutes until the cheese begins to brown.
Slice up the chicken and serve it over some pasta, rice, or if you’re watching your carbs some zoodles. Instead of my usual zoodles using the veggetti, I used the Pampered Spiral and Slice to get Ribbons. I love this gadget! How pretty are the summer squash and zucchini pasta ribbons?
For another pop of color, and great flavor, I topped the dish off with roasted cherry heirloom tomatoes. I simply tossed the tomatoes in olive oil, salt, and pepper and baked them at 400 for about 10-15 minutes – just until the juices release. So good!
In a saute pan over medium heat add the olive oil and garlic. Saute for one minute and add the spinach. Mix well until the spinach is completely wilted. Add half the salt and pepper to the spinach before taking of the heat. Mix the spinach together with the ricotta cheese, herbs, egg, and the rest of the salt and pepper.
Butterfly the chicken and stuff with the ricotta mixture. Add 1 tbsp of olive oil to a saute pan on high heat. Cook the chicken for about 5 minutes on each side. Place the pan in a 375 degree oven and bake for another 20-25 minutes.
Remove the chicken from the oven and place the marinara sauce and cheese on top and return to the oven, on broil for about 3-5 minutes or until the cheese begins to bubble and brown.
Remove from the oven and let sit for 5-10 minutes. Slice the chicken breasts in about 1.5 inch slices. Serve over pasta, rice, or zucchini noodles.
Hello, my name is Autumn, a working mom who has a passion for being in the kitchen. I love how food brings us together, shapes who we are and helps cultivate our identity. I hope you will follow along with me through my seasons of discovery in the kitchen and find a little inspiration of your own. Cheers! xoxo
Follow Me on Instagram For Daily Recipe Inspiration
Leave a Comment