Real Milwaukee's Angelica Duria is embracing her culinary side a little more these days. The latest creation from her kitchen is a baked spinach and ricotta stuff chicken recipe. Take a closer look.
Baked Garlic Brown Sugar Chicken
- 4 chicken breasts
- 4 tbsp brown sugar
- 4 minced garlic cloves or 4 tsp of minced garlic from a jar
- 3 tsp olive oil
- herbs & seasonings for chicken
- Preheat oven to 450°F.
- In small pan, sauté garlic with the oil it becomes soft.
- Remove from heat and stir in brown sugar to make a paste.
- Season chicken as desired. Place chicken breasts in a baking dish and top with the garlic and brown sugar paste.
- Bake uncovered for 20-35 minutes, depending on thickness of chicken.
For my side: Salad mixed with chopped steamed butternut squash and quinoa. Toss with your favorite vinaigrette dressing. (I recommend Brianna's Real French Vinaigrette w/ the artichoke label)
Baked Spinach & Ricotta Stuffed Chicken
- 2-4 chicken breasts
- 1 cup of low fat ricotta cheese
- Small handful of baby spinach
- Small handful of grape tomatoes, diced (optional)
- 2 tbsp grate Parmesan cheese
- 1 tbsp fresh chopped basil or parsley
- 1 clove of garlic, minced
- Salt and pepper and other seasonings, to taste
- Panko or bread crumbs
- Preheat the oven to 400 degrees.
- Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil/parsely, and garlic to taste. Mix until thoroughly combined.
- Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
- Fill the cavity of the chicken breast with the ricotta mixture.
- Season each side of the chicken with sea salt and freshly cracked pepper and other seasoning, to taste.
- Carefully dip the chicken breasts in the panko/bread crumbs until both sides are evenly covered. Close the slit together with toothpicks
- Cook for 30-45 minutes (depending on the number of chicken breasts) or until the chicken is cooked through.