Delicious chicken pockets: A one‑pan wonder with spinach filling
Chicken pockets filled with savory stuffing are a dish I prepare for special occasions. There are no unnecessary ingredients like breading or thick sauces. Lean meat, spinach, and a mix of Italian cheeses make it nutritious without being heavy.
You can prepare this dish in a pan, but it's much better to use the oven. Aside from two tablespoons of olive oil for sautéing the onion and garlic, you won't use any additional fat. The meat will stay light, gaining pronounced yet creamy flavors from the addition of vegetables and cheese.
One-pan oven dish
You can serve the stuffed chicken pockets with a variety of sides. If you want to make your job easier, it's a good idea to prepare the entire meal in a single roasting pan. Place potato wedges, mushrooms, and green asparagus alongside the fillets. This way, you'll have a nutrient-packed composition that looks great on the plate.
To add some freshness, place fresh arugula and cherry tomatoes on the side of the plate. Drizzle everything with olive oil and lemon juice.
Recipe for chicken pockets with spinach and ricotta
Pockets from two fillets turn out quite large, though this depends on the size of the chicken. If you're planning a family dinner, you can divide each breast into two parts to get four servings.
Ingredients:
- 2 chicken fillets
- 7 oz fresh spinach
- 2 tablespoons olive oil
- 3 cloves of garlic
- 1 small onion
- 5 oz ricotta
- 2 oz grated Parmesan
- 2 oz mozzarella
- Salt and pepper to taste
Instructions:
- Clean the fillets and pat them dry with a paper towel. Then, cut them along their length to create pockets. Rub them with salt and pepper, both on the inside and outside.
- Put the spinach in a pot of boiling water for 2–3 minutes. Once it softens, drain and squeeze out the water.
- Heat 2 tablespoons of olive oil in a pan and sauté the finely chopped garlic and onion. When they begin to smell aromatic, add the drained spinach. Fry for another 2 minutes, then season with salt and pepper and transfer to a large bowl.
- Once the spinach has cooled slightly, mix it with ricotta and finely grated Parmesan. Fill the chicken pockets with this prepared stuffing.
- Next, place them on a baking sheet lined with parchment paper and bake them in an oven preheated to 390°f for 30 minutes.
- After this time, open the oven and place the grated mozzarella on top. Bake for another 5–10 minutes.
