Chicken stuffed with ricotta, spinach, and walnut with warm red pepper sauce and roasted Brussels sprouts

Name: Chicken stuffed with ricotta, spinach, and walnut with warm red pepper sauce and roasted Brussels sprouts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 1.6 lb large skinless chicken breasts; 5.6 oz ricotta cheese; 4 cups fresh spinach; 1.4 oz walnuts; 3 cloves garlic; 1 oz grated Parmesan cheese; 1 large egg; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 6.3 oz roasted red peppers; 1/2 cup chicken broth; 1 tbsp lemon juice; 14 oz Brussels sprouts; 1/2 cup red onion; 1/2 tsp dried thyme

Chicken breasts filled with a creamy mixture of ricotta, sautéed spinach, and toasted walnut, oven-finished until golden and served with a warm roasted red pepper sauce and caramelized Brussels sprouts. An original, flavorful, low-carb recipe ideal for a complete meal.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 approx. 720 g large skinless chicken breasts (abiertas en forma of bolsillo)
160 g ricotta cheese (for the relleno)
120 g fresh spinach (chopped en trozos large)
40 g walnuts (tostadas and chopped)
3 cloves garlic (2 chopped for the relleno and 1 for the sauce)
30 g grated Parmesan cheese (for the relleno)
1 unit egg (for ligar the relleno)
45 ml olive oil (divided entre relleno, sellado, sauce and vegetales)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground)
2 g sweet paprika (for sazonar the chicken)
180 g roasted red peppers (escurridos, for the sauce)
120 ml chicken broth (for the sauce)
15 ml lemon juice (freshly squeezed)
400 g Brussels sprouts (cut por the mitad)
80 g red onion (en pluma fina for roasting)
1 g dried thyme (for the coles of Bruselas)

Nutrition facts

per serving

468 kcal

Calories

45 g

Protein

12 g

Carbs

26 g

Fat

4 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsTree Nuts

Instructions

1
Preheat the oven to 200 °C / 400 °F. Prepare a baking tray with the Brussels sprouts and red onion.
2
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted. Remove from the heat and let it cool slightly.
3
In a bowl, mix the sautéed spinach with the ricotta, toasted walnuts, grated Parmesan, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
4
Cut a pocket into each chicken breast without slicing all the way through. Stuff each breast with the ricotta-spinach mixture and press gently to close. Secure with toothpicks if needed.
5
Season the outside of the chicken with the remaining salt, remaining black pepper, and sweet paprika.
6
Place the Brussels sprouts and red onion on the baking tray. Toss with 1 tablespoon olive oil, dried thyme, and a pinch of salt. Roast at 200 °C / 400 °F for 25 to 28 minutes, stirring halfway through.
7
Meanwhile, heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.
8
Transfer the skillet with the chicken to the oven and cook at 200 °C / 400 °F for 12 to 15 minutes, or until the filling is hot in the center and the chicken reaches a safe internal temperature.
9
For the sauce, place the roasted red peppers, remaining garlic clove, chicken broth, lemon juice, and 1 teaspoon of the remaining olive oil in a blender. Blend until smooth.
10
Pour the sauce into a small saucepan and warm over medium heat for 3 to 4 minutes. Adjust with a pinch of salt if needed.
11
Let the chicken rest for 5 minutes out of the oven. Remove the toothpicks if used, slice each breast into thick halves, and serve over the warm red pepper sauce.
12
Serve with the roasted Brussels sprouts and red onion. Enjoy hot.

Chef tips

Toast the walnuts in a dry pan for 2 to 3 minutes to deepen their flavor. If the chicken breasts are very thick, you can loosely cover them with foil while baking so they cook more evenly.

Substitutions

You can replace the walnuts with almonds if preferred. Ricotta can be swapped for soft cream cheese, though the filling will be denser. If you do not have chicken broth, use water with an extra pinch of salt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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