Spinach and Ricotta used as a stuffing with chicken is a winner.  The nice thing about this recipe is that it is perfect for a dinner party or large group as it’s quick and easy to prepare.  My new “Gourmet by Ken” catering services is a great addition to any event or corporate function.  Visit our new site at www.gourmetbyken.com for a full listing of menus and make your next even GOURMET!

Cheers,

Ken Kostick

SPINACH & RICOTTA STUFFED CHICKEN THIGHS
Serves 2

2 cups (500mL) baby spinach, chopped
½ cup (125mL) Ricotta cheese
1 tsp (5mL) dry rosemary
6 chicken thighs, boned
12 wooden toothpicks

2 Tbsp (30mL) olive oil
½ tsp (2mL) dry basil
½ tsp (2mL) dry thyme
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper

• Using a bowl combine the spinach, ricotta and rosemary.  Mix well.
• Place the chicken thighs skin down and evenly stuff the inside.  Secure with toothpicks and place on a baking sheet.
• Brush the olive oil on the skin of all the chicken pieces.  Sprinkle the basil, thyme, salt and pepper and bake in a preheated oven of 350°F for 25-30 minutes.

Low-Fat Option:

• Remove the skin on the chicken pieces.
• Use low-fat Ricotta cheese.

Replacement Option:

• Replace the chicken thighs with pork chops.