Spinach & Ricotta Stuffed Chicken by Suzanne Mulholland | The Batch Lady

Batch Lady Spinach and Ricotta Stuffed Chicken

Spinach & Ricotta Stuffed Chicken

Prep: 10 minutes

Cook: 40 minutes

Serves 4



Half a 10oz package frozen chopped spinach

1 cup ricotta

1 teaspoon ground nutmeg

Salt and freshly ground pepper

4 skinless, boneless chicken breasts

8 slices prosciutto


  1. Put the frozen spinach in a microwave-safe bowl and microwave on high for 2 1⁄2 minutes, then stir and cook for 2 minutes more. Drain the spinach in a colander lined with paper towels, pressing down to remove as much liquid as possible, then return the spinach to the bowl.
  2. Add the ricotta cheese and nutmeg to the bowl with the spinach, then stir to combine. Season with salt and pepper to taste and set aside.
  3. Working with one piece of chicken at a time, place a chicken breast flat on a cutting board and press down with the palm of your hand. Working from the thickest side of the breast, insert a sharp knife two-thirds of the way through the meat and carefully slice horizontally down the length to the thinnest end. Repeat until all your chicken breasts are butterflied.
  4. Open the chicken breasts up along the cuts you have created and spoon one-quarter of the filling mixture into each. Close the chicken up and wrap each of the filled chicken breasts in 2 slices of prosciutto, securing as neatly as possible to keep the filling inside.


To cook: To cook right away, transfer to a foil-lined baking sheet and bake in an oven preheated to 350°F for 30–40 minutes, until tender and juicy. Serve with your choice of vegetables alongside.

To freeze: Lay the filled chicken breasts on a large sheet of foil, then fold over the edges and crimp together to form a sealed parcel. Transfer to a labeled freezer bag and freeze flat for up to 1 month.

To cook from frozen: Simply remove the chicken breasts from the freezer and leave to defrost fully, then cook as directed above.

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From The Batch Lady by Suzanne Mulholland. Copyright © 2020 by Suzanne Mulholland. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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