2 chicken breasts with skin
Salt and lemon juice to taste
1/2 cup (cup) of shredded ricotta cheese
1 cup (cup) of cooked spinach, drained and chopped
2 cloves of garlic, minced
1 tablespoon of salt
1 tablespoon of black pepper
1 soup spoon of margarine
2 chicken breasts with skin
Salt and lemon juice to taste
1/2 cup (cup) of shredded ricotta cheese
1 cup (cup) of cooked spinach, drained and chopped
2 cloves of garlic, minced
1 tablespoon of salt
1 tablespoon of black pepper
1 soup spoon of margarine
Cut the chicken breasts in half
Season with salt and lemon juice
Make a cut in the skin of the breast and carefully pry it open with your finger to prevent the sides from separating
In a bowl, mix together the ricotta cheese, spinach, garlic, salt, and pepper, forming a paste
Stuff the breasts, placing the spinach paste between the skin and meat
Close the opened part with a toothpick
Brush the margarine on the breasts, place them in a baking dish, and bake at 180°C (350°F) for approximately 40 minutes.
