Ricotta, Feta, and Spinach Stuffed Chicken

My Mom used to say to me, “Simple things please simple minds.”

This was usually after I awed after a picture of a kitten, amused myself by pretending to tap dance, or sputtered words of delight over a cracker laden with butter.

While her words were meant all in good fun, they have stuck with me into adult hood. To this day, a piercing blue sky can make my morning, I’ll sing along to a song I know that’s playing over the speakers in the supermarket, and I’m utterly amazed when I can actually blow dry my new bangs correctly. I find myself saying in my head, “Simple things please simple minds” as I pull out a tray of perfectly roasted potatoes. And I know she was right.

As the world gets more complex with budding technology and instant gratification, there is something in enjoying every day, simple moments. While in their origin my Mom’s words implied that someone who enjoys simple things was a bit slow, today I see it as someone who is involved, present. It takes a lot to “stop and smell the roses” while the latest perfume ad is glaring at you from the sidebar on your iPhone. The simplest things are the most pure and natural, and they are getting lost in the hubub.

I thought about this as I was making dinner. While the recipe may seem a little complex and involved on the surface, its not. What we have here are pure ingredients, all of which can be tasted in a single bite. There are no fillers or added extras, no “technology”. Just the creamy texture of the ricotta, the saltiness of the feta, wrapped with moist chicken breast by your own hand. Accompanied by some steamed broccoli and fluffy quinoa, simple suddenly becomes extravagant. Which definitely pleases this simple mind.

Ricotta, Feta, and Spinach Stuffed Chicken

2 chicken breasts

1 cup low fat ricotta cheese

2 oz feta cheese

2 big handfuls fresh spinach, wilted in microwave for 30 seconds

1 clove garlic

Salt and pepper

Preheat oven to 400*

First, take each chicken breast and place it flat-side down on a cutting board. With a sharp knife, gently slide the chicken in half the long ways, parallel to the cutting board. When you are done, you will have two thin chicken cutlets. Repeat with the other breast.

One at a time, place the chicken cutlets on the cutting board between two pieces of saran wrap. Using a meat mallet (or I used a rolling pin), pound out the chicken until its about 1/2 an inch thick all around. Repeat with each piece of chicken.

In a bowl, combine the ricotta, feta, spinach, salt and pepper. Mix until thoroughly combined.

In the middle of each chicken cutlet, scoop 1/4 of the ricotta mixture. Roll up the cutlet, short end to short end so the filling stays in the middle. Repeat with each cutlet.

Place the cutlets on a baking sheet and bake for 25 minutes, or until the chicken is no longer pink.