Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 381.7
Total Fat 14.9 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.3 g
Cholesterol 9.9 mg
Sodium 99.0 mg
Potassium 18.5 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.2 g
Sugars 0.0 g
Protein 54.8 g
Vitamin A 2.1 %
Vitamin B-12 0.7 %
Vitamin B-6 0.2 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 0.2 %
Calcium 9.0 %
Copper 0.3 %
Folate 0.5 %
Iron 0.4 %
Magnesium 0.6 %
Manganese 0.1 %
Niacin 0.1 %
Pantothenic Acid 0.4 %
Phosphorus 2.7 %
Riboflavin 1.6 %
Selenium 3.5 %
Thiamin 0.2 %
Zinc 1.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Grilled Pesto & Ricotta-Stuffed Chicken Breasts

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Grilled Pesto & Ricotta-Stuffed Chicken Breasts

282 calories of Chicken Breast, boneless, skinless, (6 oz)

59 calories of Pesto, (1 tbsp)

20 calories of Ricotta Cheese, part skim milk, (0.06 cup)

20 calories of Mozzarella, part skim, shredded, (1 tbsp)

Nutrition & Calorie Comments  

I made the dish with some of the recommended changes such as adding garlic salt and cooking in the oven.
This was easy and I even made the pesto from scratch but it was really bland. I sprinkled garlic salt on top to make it edible.
Seems a little high in fat
I subbed in a slice of muenster cheese cut up like shredded cheese for the mozz + homemade pesto. I added paprika, garlic salt, cayenne pepper, salt + pepper. It was DELICIOUS and I will make it again (but next time, with actual mozzarella). The cayenne really brought it to the next level.
So I cut the chicken breast in half and pounded them semi flat. I then wrapped the pesto mixture in the chicken & wrapped them w/ butcher twine. I used 1 tsp of garlic salt, 1 tsp of thyme, 1 tsp of basil, 1 tsp of oregano, 1 tsp of papirka & pepper to taste mixed in 3 tblspn olive oil for marinade.
I also add chargrilled red pepper and omit the mozarella. Also, I find it very useful to have all the nutrition details.