Spinach, Feta, Ricotta Stuffed Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Chicken Breast, no skin, 2 breast, bone and skin removedSpinach, frozen, 0.5 package (10 oz) yields*Ricotta cheese, fat-free, 2 ozFeta Cheese, 0.25 cup, crumbledBreakstone Fat Free Sour Cream, 2 tbspGarlic, 1 cloveOnions, raw, 3 tbsp choppedSalt, 0.5 tspPepper, black, 0.5 tspOregano, ground, 0.25 tspBasil, 0.25 tspSundried tomatoes, 0.25 cup*Extra Light Olive Oil, 1 tbsp
Preheat oven to 375 degrees. Put 1/2 tbsp olive oil in pan and add onion and garlic. Cook until onion is transparent. Combine all ingredients except chicken, in a bowl mixing well. Using a paring knife, make a pocket in each chicken breast. Take the mixture and stuff it in each chicken breast. Brown each chicken breast, skin (smooth) side down in a med-high skillet with olive oil for a few minutes each. If there is more stuffing than what you need, reserve what's left and spread over the tops of chicken for the last 10 minutes of baking. Place in covered casserole for 25-30 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user CLS367.
Number of Servings: 2
Recipe submitted by SparkPeople user CLS367.
Nutritional Info Amount Per Serving
- Calories: 444.8
- Total Fat: 14.5 g
- Cholesterol: 160.0 mg
- Sodium: 1,305.1 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.1 g
- Protein: 63.3 g
Member Reviews