Ricotta Stuffed Chicken Breast with Roasted Brussel Sprouts

This past weekend we went to do grocery shopping to Fairways. It is a legendary store here in NYC that has the biggest variety of grocery items from all over the world. I like going shopping to different stores to keep my cooking repertoire going with different ingredients that I can experiment. Sometimes we take a little help from the store and buy items that are already half way prepared for us.

This week I purched ricotta and spinach stuffed chicken breast from there that looked very good to me. The tecnique of making anything staffed with ricotta is very uselfull to know. Since ricotta is a creamy Italian cheese that makes a lot of things that can be boring (like chicken) to become extremely tasty and gives it the whole new level of taste!

Whole chicken breast with skin on were staffed with ricotta cheese and fresh baby spinach and rolled tightly in a roll.

I placed it on a roasting pan along side with about 1 1/2 of fresh Brussels sprouts. Then sprinkled everything with sea salt and olive oil and placed it in preheated to 375 degrees oven for about 45 minutes.

Everything was ready together and tasted just delicious. I highly recommend making it this way of just buying it there!