with Bell Peppers and an Almond Crumble {Dairy Free}
Ricotta & Spinach Chicken with Pepper and Almond Crumble. What could possibly make this dish better? Dairy Free Kite Hill Ricotta Cheese! You can easily use regular Ricotta Cheese, but you can not tell the difference. If you haven't tried it yet, you really should it is amazing! Mix the ricotta with spinach, oregano and cooked with Red, Yellow and Orange Pepper. Instead of breading the chicken & to simplify the process I topped with a delicious Almond Flour crumble. For the almond flour crumble mix almond flour, coconut oil and seasonings.
How to make Ricotta & Spinach Stuffed Chicken
Preheat your oven to 375 degrees f. Start by cutting your chicken in half length wise, pat dry and season with mixture. In a mixing bowl add Kite Hill Ricotta Cheese, Spinach, Oregano and Sea Salt. At one end add 2 tablespoon of mixtures to each of the six pieces of chicken. Top with 2 yellow, red and orange pepper pieces. Fold the chicken over and place into a backing dish. In a mixing bowl, mix Almond Flower crumble and cover chicken with it. Cover with foil and bake for 20 minutes, uncover and back for approximately 30 minutes until 165 degrees f. Allow to cool and ENJOY!
I love a good stuffed chicken and Ricotta & Spinach Chicken with Pepper and Almond Crumble is no exception. I wasn't sure if I would like the Dairy Free Kite Hill Ricotta Cheese, or how it would hold up when cooking. It was pleasant surprise that I enjoyed it, it taste just like regular ricotta. It cooked and tasted like Ricotta Cheese. If you are looking for a substitute I would HIGHLY recommend it! It also goes great with my Dairy Free Mashed Potatoes
Hope you enjoy this yummy dish as much as we do (dairy free if you choose)!
PrintRicotta & Spinach Chicken with Pepper and Almond Crumble
Chicken Breast Stuffed with a Dairy Free Ricotta Spinach mixture & Peppers topped with and Almond Flour Crumble.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: Over
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 Chicken Breast cut in half
- Chicken Seasoning
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Riccota Mixture
- 1 8 oz Kite Hill Ricotta Cheese (or a Dairy Ricotta Cheese if you choose)
- 1 cup frozen Spinach, defrosted
- 1 teaspoon Oregano
- 1/2 teaspoon Sea Salt
- Red/Yellow/Orange Pepper cut into 1 1/2 inch by 1/4 inch strip
- Almond Crust
- 1/2 cup Almond Flour
- 2 tablespoon Coconut Oil
- 1/2 teaspoon Oregano
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Paprika
Instructions
- Preheat your oven to 375 degrees f.
- Start by cutting your chicken in half length wise, pat dry and season with mixture
- In a mixing bowl add Kite Hill Ricotta Cheese, Spinach, Oregano and Sea Salt
- At one end add 2 tablespoon of mixtures to each of the six pieces of chicken
- Top with 2 yellow, red and orange pepper pieces
- Fold the chicken over and place into a backing dish
- In a mixing bowl, mix Almond Flower crumble and cover chicken with it
- Cover with foil and bake for 20 minutes, uncover and back for approximately 30 minutes until chicken's internal temp is165 degrees f.
- Allow to cool and ENJOY!
Keywords: ricotta and spinach chicken, ricotta spinach red pepper stuffed chicken, stuffed chicken, dairy free ricotta, stuffed chicken with ricotta and spinach
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