Basil and Ricotta Stuffed Chicken Tenderloins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Basil, 25 leaves Natural by Nature Organic Ricotta, .5 cup Chicken Breast, package of tenderloins (6)16 ounces Zucchini, 3 cup, sliced Pureed Tomatoes, 1 can (29 oz) (401 x 411) Garlic powder, 4 tbspMozzarella Cheese, part skim milk, 3 oz
Makes 4 servings
Preheat oven to 375 degrees.
Thinly slice the basil leaves (chiffonade) and mix with the ricotta. Set aside.
Peel the zucchini. With a potato peeler, take off thin slices into long strips until the entire zucchini is cut.
Lay three tenderloins down in a oven safe pan. Top the tenderloins with the ricotta mixture and place the other three tenderloins on top as if the ricotta was in the middle of the sandwich. Wrap each pair of tenderloins with the zucchini so that each one is completely covered.
Place each wrapped tenderloin back in the oven safe pan. Pour over them the tomato puree. Sprinkle the garlic powder on the puree and top with the cheese.
Bake for 60 minutes. Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CELIACCHRIS.
Preheat oven to 375 degrees.
Thinly slice the basil leaves (chiffonade) and mix with the ricotta. Set aside.
Peel the zucchini. With a potato peeler, take off thin slices into long strips until the entire zucchini is cut.
Lay three tenderloins down in a oven safe pan. Top the tenderloins with the ricotta mixture and place the other three tenderloins on top as if the ricotta was in the middle of the sandwich. Wrap each pair of tenderloins with the zucchini so that each one is completely covered.
Place each wrapped tenderloin back in the oven safe pan. Pour over them the tomato puree. Sprinkle the garlic powder on the puree and top with the cheese.
Bake for 60 minutes. Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CELIACCHRIS.
Nutritional Info Amount Per Serving
- Calories: 469.5
- Total Fat: 11.2 g
- Cholesterol: 117.4 mg
- Sodium: 1,392.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 9.0 g
- Protein: 98.8 g
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