All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination. Fresh garlic-tinged spinach and creamy ricotta blend seamlessly together to give the chicken just the flavor boost it needs. Served alongside tender zucchini and yellow squash ribbons, you won't believe how satisfying a healthy meal can be.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Cook the Stuffing
Preheat oven to 425 degrees. Mince garlic and divide in half. Rinse spinach and pat dry. Place a medium oven-safe pan over medium-high heat. Add ½ tsp. olive oil to hot pan. Add half of the garlic and all of the spinach and stir until spinach is wilted. Remove to a mixing bowl and refrigerate. Wipe pan clean and reserve for later step.
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Halve tomatoes. Stem and mince oregano. Trim ends from zucchini and yellow squash. Using a peeler, create ribbons of zucchini and yellow squash by peeling lengthwise. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Cut ribbons in half to create shorter pieces. Discard seeds.
Butterfly the Chicken and Stuff
Rinse chicken breasts and pat dry. Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit down the length of the breast that goes ¾ of the way through the middle and open the breast like a book. This is called "butterflying". Season both sides with a pinch of salt and pepper. Combine chilled spinach with ricotta and season with a pinch of salt and pepper. Scoop half the filling inside each chicken breast, then "close the book."
Cook the Chicken
Place pan from previous step over medium-high heat and add 1 tsp.olive oil. Add chicken to pan and brown one side, about 3 minutes. Gently flip chicken and place pan into oven. Roast until a minimum internal temperature of 165 degrees has been reached, about 7-10 minutes. Remove from oven and set aside to rest. If using a thermometer to test for doneness, make sure you are taking the temperature of the chicken and not the stuffing.
Cook the Squash and Zucchini Ribbons
While chicken is cooking, place a medium pan over medium-high heat. Add ½ tsp. olive oil into hot pan, add tomatoes, and cook 2 minutes. Add remaining garlic and white wine and cook 1 minute. Add oregano and red pepper flakes (to taste), and then swirl in butter. Stir in zucchini and yellow squash ribbons and cook until warmed through but still slightly crunchy, about 2-3 minutes. Season to taste with a pinch of salt and pepper.
Plate the Dish
Divide squash ribbons between two plates and pour some pan sauce over them. Place stuffed chicken on top, and enjoy!
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