Description
Chicken Breast Stuffed with a Dairy Free Ricotta Spinach mixture & Peppers topped with and Almond Flour Crumble.
Ingredients
Scale
- 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