Not so bad for you stuffed chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Spinach, stemmed 1/4 cupRicotta 1ozEgg whites, lightly beaten 1/2Black pepper TT Airline chicken breasts, skin on, 6oz each 1Extra virgin olive oil 1/2 tblsWhite wine 1 cupSaffron 1/4 pinchChicken stock 2 flozArrow root as neededWhole milk, hot 1 tblsBroccoli 1 cupGarlic 1 clove
Makes 1 15oz serving
Steamed garlic broccoli:
1)Mince garlic clove, add to bowl.
2)Add chopped broccoli and toss to cover broccoli evenly with garlic.
3)Steam in steamer until broccoli softens but maintains its crunch.
Chicken:
1)Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2)To make the stuffing, combine the ricotta, egg whites and spinach in a mixing bowl: season to taste with pepper.
3)Place the chicken breasts on a cutting board. Using a boning knife, carefully make a pocket that runs the length of each breast.
4)Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breast because the stuffing will expand as it cooks.
5)Saute the chicken in olive oil until well browned. Transfer the chicken to a sheet pan and finish in a 350º oven, approximately 10 to 12 minutes.
6)Deglaze the saute pan with the wine.
7)Add the saffron, bring to a boil and reduce by half.
8)Make a slurry with the chicken stock and arrowroot, (add arrowroot slowly to cool stock until it reaches the consistency of very heavy cream).
9)Add the slurry and milk. Adjust the seasonings and consistency, strain.
10)Ladle the sauce onto four warm plates. Slice the chicken and arrange it in the sauce; garnish with steamed garlic broccoli
Number of Servings: 1
Recipe submitted by SparkPeople user SCOTTJADAMS.
Steamed garlic broccoli:
1)Mince garlic clove, add to bowl.
2)Add chopped broccoli and toss to cover broccoli evenly with garlic.
3)Steam in steamer until broccoli softens but maintains its crunch.
Chicken:
1)Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2)To make the stuffing, combine the ricotta, egg whites and spinach in a mixing bowl: season to taste with pepper.
3)Place the chicken breasts on a cutting board. Using a boning knife, carefully make a pocket that runs the length of each breast.
4)Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breast because the stuffing will expand as it cooks.
5)Saute the chicken in olive oil until well browned. Transfer the chicken to a sheet pan and finish in a 350º oven, approximately 10 to 12 minutes.
6)Deglaze the saute pan with the wine.
7)Add the saffron, bring to a boil and reduce by half.
8)Make a slurry with the chicken stock and arrowroot, (add arrowroot slowly to cool stock until it reaches the consistency of very heavy cream).
9)Add the slurry and milk. Adjust the seasonings and consistency, strain.
10)Ladle the sauce onto four warm plates. Slice the chicken and arrange it in the sauce; garnish with steamed garlic broccoli
Number of Servings: 1
Recipe submitted by SparkPeople user SCOTTJADAMS.
Nutritional Info Amount Per Serving
- Calories: 726.7
- Total Fat: 13.4 g
- Cholesterol: 111.1 mg
- Sodium: 539.1 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 8.0 g
- Protein: 51.9 g
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