Chicken with Ricotta, Mushroom & Spinach Stuffing
@Cravingsandcauliflowers shows us that sometimes simple is actually best. Creamy ricotta cheese is combined with meaty chestnut mushrooms and fresh spinach leaves and stuffed into chicken breast fillets to create a delicious dinner the entire family will love.
Chicken with Ricotta, Mushroom & Spinach Stuffing
@Cravingsandcauliflowers shows us that sometimes simple is actually best. Creamy ricotta cheese is combined with meaty chestnut mushrooms and fresh spinach leaves and stuffed into chicken breast fillets to create a delicious dinner the entire family will love.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 35 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
For the chicken
- 2 organic chicken breast fillets with skin on
- 1 shallot onion, diced
- 2 large garlic cloves, minced
- 50g chestnut mushrooms, diced
- 2tbsp ricotta
- 1 handful fresh spinach, finely chopped
- 1tbsp extra virgin olive oil
- few sprigs fresh thyme
- 2 knobs butter
- salt and pepper to season
For the cauliflower rice
- 1 large cauliflower, riced
- 1 small handful fresh parsley, finely chopped
- 2tbsp butter
Method
- Preheat oven to 180°C and warm the oil in a pan. Add garlic followed by onions and sauté for 2 mins
- Add mushrooms and sauté for a further 2 mins. Stir in the spinach, season with salt and pepper and set aside to cool. Once cool, transfer to a bowl and stir in ricotta along with thyme
- Pat chicken breasts dry with a paper towel and carefully slice through the middle of each one under the skin to make a pocket leaving one side intact
- Divide the stuffing mixture into two and stuff each chicken breast with the mixture
- Transfer to a parchment paper lined baking tray, season the skin with salt and pepper, add a knob of butter to the skin of each and bake for 30 mins on the top shelf of the oven
- For the cauliflower rice warm butter in a pan. Add the riced cauliflower along with parsley and warm on a low heat until softened
- To serve, transfer the cauliflower rice to a serving dish, top with fresh watercress followed by the chicken breast fillets. Add extra sprigs of thyme on top and an extra drizzle of extra virgin olive oil before serving.
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03/12/18 Recipe
Garlic and Parsley Stuffed Chicken Thighs
A simple dinner made extra special with yummy stuffing
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.