Ricotta & Spinach Chicken

with Bell Peppers and Almond Crumble {Dairy-Free}

this Delicious Recipe

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°F. Cut your chicken in half lengthwise, pat dry, and season with mixture. Add Kite Hill Ricotta Cheese, Spinach, Oregano, and Sea Salt in a mixing bowl. At one end, add 2 tablespoons of mixture to each of the six pieces of chicken. Top with two yellow, red, and orange pepper pieces. Fold the chicken over and place it 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°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 wanted to know if I would like the Dairy Free Kite Hill Ricotta Cheese or how it would hold up when cooking. It was a pleasant surprise, and I enjoyed it; it tasted like regular ricotta. It cooked and tasted like Ricotta Cheese. If you are looking for a substitute, I highly recommend it! It also goes great with my Dairy Free Mashed Potatoes.

I hope you enjoy this yummy dish as much as we do (dairy-free if you choose)

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Ricotta & Spinach Chicken with Pepper and Almond Crumble

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Chicken Breast Stuffed with a dairy-free ricotta Spinach mixture & Peppers topped with an Almond Flour Crumble.

• Total Time: 1 hour 5 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 Chicken Breasts cut in half
• Chicken Seasoning
  • ½ teaspoon Sea Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
• Ricotta Mixture
  • 1 8-oz Kite Hill Ricotta Cheese (or a Dairy-Free Ricotta Cheese if you choose)
  • 1 cup frozen Spinach, defrosted
  • 1 teaspoon Oregano
  • ½ teaspoon Sea Salt
• Red/Yellow/Orange Pepper cut into 1 ½ inch by ¼ inch strip
• Almond Crust
  • ½ cup Almond Flour
  • 2 tablespoon Coconut Oil
  • ½ teaspoon Oregano
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Paprika

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Instructions

1. Preheat your oven to 375°F.
2. Cut your chicken in half lengthwise, pat dry, and season with a mixture.
3. Add Kite Hill Ricotta Cheese, Spinach, Oregano, and Sea Salt to a mixing bowl.
4. At one end, add 2 tablespoons of mixture to each of the six pieces of chicken.
5. Top with 2 yellow, red and orange pepper pieces
6. Fold the chicken over and place it into a backing dish
7. In a mixing bowl, mix Almond Flower crumble and cover chicken with it
8. Cover with foil and bake for 20 minutes, uncover, and back for approximately 30 minutes until chicken’s internal temp is 165°F.
9. Allow to cool and ENJOY!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Dinner
• Method: Over
• Cuisine: American
• Diet: Gluten Free