@courtneysnellkuhr: Serve over rice and it’s such an easy, delicious dinner! Ingredients Chicken • 4 large chicken breasts • 15 oz low-fat ricotta cheese • 4 oz chopped spinach • ½ tbsp garlic powder • ½ tsp onion powder • ½ tbsp smoked paprika • 1 tsp kosher salt • 1 tsp black pepper Vegetables & Sauce • 1 red bell pepper, sliced • ½ yellow onion, sliced • ½ jar Carbone pasta sauce • ½ cup whole milk Instructions 1. Preheat the Oven Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish. 2. Make the Ricotta Filling In a large bowl, combine: • ricotta • chopped spinach • garlic powder • onion powder • smoked paprika • salt • pepper Mix until smooth and evenly combined. 3. Stuff the Chicken Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Divide about half of the ricotta mixture between the four chicken breasts and stuff each pocket generously. 4. Build the Dish Spread the sliced onions and red peppers evenly across the bottom of the baking dish. Place the stuffed chicken breasts on top. Whisk together the pasta sauce and milk until smooth, then pour around and over the chicken. Using a spoon, dollop the remaining ricotta mixture around the chicken throughout the sauce. As it bakes, the ricotta melts into the tomato sauce, creating an incredibly creamy finish. 5. Bake Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F. The vegetables should be tender, the sauce bubbly, and the chicken beautifully juicy. Let rest for about 5 minutes before serving over rice or pasta. Spoon plenty of sauce over each chicken breast. #chickenrecipe #dinner #italianrecipe

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Wednesday 05 August 2026 11:48:02 GMT