Ingredients
Units
Scale
- 3 Chicken Breasts cut in half
- Chicken Seasoning
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Garlic Powder
- 1/2 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
- 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°F.
- Cut your chicken in half lengthwise, pat dry, and season with a mixture.
- Add Kite Hill Ricotta Cheese, Spinach, Oregano, and Sea Salt to a mixing bowl.
- At one end, add 2 tablespoons of mixture to each of the six pieces of chicken.
- Top with 2 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 chicken's internal temp is 165°F.
- Allow to cool and ENJOY!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Over
- Cuisine: American
- Diet: Gluten Free
