Spinach Ricotta Stuffed Chicken Breasts Recipe
Servings: 6
Ingredients
- 1 Tbsp. butter
- 1 sm onion, finely, minced
- 1 sm clv garlic, chopped
- 1Â 1/2 c. minced fresh spinach
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced fresh basil or possibly 1/2 tsp dry basil
- 1/2 c. ricotta cheese
- 1/2 c. shredded mozzarella cheese
- 2 Tbsp. grated parmesan cheese
- 1 x egg, yolk
- 1/4 tsp salt
- 1 pch nutmeg
- 1 pch pepper
- Â Â The Chicken Breasts
- 6 x chicken, breasts
- 1 Tbsp. butter, melted
Directions
- Preheat oven to 375 F (190 C).
- In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 min or possibly till softened.
- Add in spinach, parsley and basil; cook, stirring, for about 2 min or possibly till spinach wilts and moisture evaporates. Let cold completely.
- In bowl, mix spinach mix, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- The Chicken Breasts:Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 c. (50 mL) stuffing under skin, pressing to spread proportionately. Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 min or possibly till golden brown and chicken is no longer pink inside.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 218 | 55% |
| Total Fat 24.33g | 30% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.2g | |
| Cholesterol 160mg | 53% |
| Sodium 339mg | 14% |
| Potassium 458mg | 13% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.67g | 0% |
| Protein 40.57g | 65% |
