Ingredients Jump to Instructions ↓

  1. 2 3 1/2 Chicken s

  2. 10 oz frozen spinach, cooked and squeezed dry (you can also use swiss chard )

  3. 3/4 C grated Romano

  4. 3/4 C ricotta (lowfat, not skim)

  5. 3/4 C Gruyere (or Comte if you can find it)

  6. 1 egg

  7. 3 tbls olive oil freshly grated pepper Herb Topping

  8. 1 tsp Oregano

  9. 1/2 tsp Thyme

  10. 1/2 Marjoram S&white pepper olive oil You can use fresh, or dry... If using dry herbs, use a little more and crush them lightly in your hands to help "jumpstart" the aroma.

Instructions Jump to Ingredients ↑

  1. Combine the cheese, egg and olive oil. Add the spinach and mix well. Add pepper. Wash and pat dry chicken. Gently starting at the neck, loosen skin from the meat. Place the stuffing under the skin, all the way down to the legs and distribute evenly. Preheat oven to 375. Lightly oil the chickens and sprinkle herbs on the chicken. Bake for 1 to 1½ hours, or until thermometer reads 170 for the thigh. Let the chickens rest for 15 minutes before carving.


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