Simple Baked Spinach Ricotta Chicken Lemons Zest Recipes

BAKED RICOTTA WITH LEMON AND HERBS

Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread, for serving

Steps:

Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Spinach, ricotta & chicken traybake image

This healthy chicken dinner comes with roasted peppers, courgettes, onions and tomatoes - four of your recommended 5-a-day

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 12

Ingredients

3 x bags baby spinach
4 tbsp ricotta
zest and juice 1 lemon
a few grinds of nutmeg
4 skinless chicken breasts
2 tbsp olive oil
50g fresh breadcrumb , seasoned
3 courgettes , cut into batons
2 peppers , sliced
2 red onions , cut into wedges, roots intact
250g vine cherry tomato
4 garlic cloves

Steps:

Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium

SPINACH RICOTTA CHICKEN BAKE

Spinach Ricotta Chicken Bake image

Make and share this Spinach Ricotta Chicken Bake recipe from Food.com.

Provided by David04

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs chicken breasts, cut into thin strips
1 lb spinach, thawed frozen chopped
15 ounces light ricotta cheese
3 tablespoons parmesan cheese, grated
2 egg whites
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1 1/2 cups marinara sauce, reduced-sodium

Steps:

Preheat the oven to 400 degrees F.
Coat a 8-by-8 baking dish with olive oil spray.
Cook chicken in a skillet until just starting to brown.
Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
Place the spinach in a large mixing bowl.
Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
Bake for 20 minutes, or until is hot throughout and the top begins to brown.
Let stand for five minutes to slightly cool.
Place the sauce in sauce pan. Heat until warm.
Spoon sauce over chicken-spinach-ricotta bake.
Serve immediately.

Nutrition Facts : Calories 373.7, Fat 18.6, SaturatedFat 7.2, Cholesterol 96.8, Sodium 577.1, Carbohydrate 13.7, Fiber 1.9, Sugar 6.2, Protein 37.3

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