California Prune, Ricotta and Bacon Stuffed Chicken

By: Chris Mohr, RD

Makes: 4Prep Time: 30 minutesCook Time: 30 minutes


  • 900g chicken breasts
  • 1/2 cup California Prunes, chopped
  • 1/2 cup ricotta
  • 1 cup seasoned Italian breadcrumbs
  • avocado or olive oil spray
  • 1 cup frozen spinach, rinsed and drained
  • 1/4 cup turkey bacon or lean ham


  1. Preheat oven to 190°C.
  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 Pitta bread, open on one side).
  4. Cook the bacon or ham until crisp and chop finely.
  5. In a separate bowl, mix California Prunes, ricotta, drained spinach and cooked bacon.
  6. Add mixture to the open part of the chicken breast, fold 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 cooked all the way through.
  15. Serve and enjoy.


Chris Mohr