Prune, Ricotta and Bacon Stuffed Chicken


  • 2 lbs chicken breasts
  • ½ cup California Prunes, chopped
  • ½ cup ricotta
  • 1 cup seasoned Italian breadcrumbs
  • Avocado or olive oil spray
  • 1 cup frozen spinach, rinsed and drained
  • ¼ cup turkey bacon or lean ham


  1. Preheat oven to 375 degrees
  2. Remove spinach from freezer and in a colander, rinse under running water until defrosted. Drain well by wringing out spinach in a clean kitchen towel.
  3. Carefully butterfly chicken breast (like a Pita bread, open on one side).
  4. Cook the bacon or ham until crisp and chop finely.
  5. In a separate bowl, mix Prunes, ricotta, drained spinach and cooked bacon.
  6. Add mixture to the open part of the chicken breast, folder over to close and secure with toothpicks (if needed).
  7. Add breadcrumbs to a large enough bowl to coat chicken.
  8. Spray chicken with olive oil (or avocado oil) spray to coat.
  9. Dip and coat both sides of the chicken in the breadcrumbs.
  10. Spray nonstick, oven safe pan with avocado oil or olive oil spray.
  11. Heat over medium heat and add stuffed chicken breasts to the pan.
  12. Cook about 3-5 minutes or until browned. Flip and brown on other side.
  13. Spray topside of chicken again with oil spray and place in preheated oven.
  14. Bake about 30 minutes or until chicken is heated to the proper temperature (165 degrees), all the way through.
  15. Serve and enjoy.


Chris Mohr RD