Spinach Ricotta Stuffed Chicken
- Number of Servings: 4
Ingredients
2 chicken breasts3 cup fresh spinach leaves2 cloves garlic1 tsp olive oil2 tsp black pepper2 tbsp Eating Right Herb and Balsamic Viniagrette1/2 cup ricotta cheese2 tbsp shredded parmesan cheese
Cut chicken breasts in half and marinate in herb and balsamic viniagrette for a few hours.
Place chicken between two pieces of plastic wrap and pound with a mallet until 1/4" thick.
Preheat oven to 400 degrees. Cook spinach and garlic in the olive oil until spinach is tender. Spoon mixture into center of chicken breast and top with 2 tablespoons ricotta cheese. Roll up chicken and secure with wooden picks that have been soaking in water. Place in coated shallow baking dish. Spray chicken with nonstick cooking spray and top with black pepper. Bake for about 20 minutes. Take chicken out and top each with 1/2 tbsp shredded parmesan cheese, then place back into oven and broil for 2 minutes, or until cheese begins to brown.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.
Place chicken between two pieces of plastic wrap and pound with a mallet until 1/4" thick.
Preheat oven to 400 degrees. Cook spinach and garlic in the olive oil until spinach is tender. Spoon mixture into center of chicken breast and top with 2 tablespoons ricotta cheese. Roll up chicken and secure with wooden picks that have been soaking in water. Place in coated shallow baking dish. Spray chicken with nonstick cooking spray and top with black pepper. Bake for about 20 minutes. Take chicken out and top each with 1/2 tbsp shredded parmesan cheese, then place back into oven and broil for 2 minutes, or until cheese begins to brown.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 4.3 g
- Cholesterol: 67.2 mg
- Sodium: 221.5 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 27.9 g
Member Reviews
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RBRINAC
This was so good! Took no time to make and was a huge hit with both myself and my husband! Will definitely be making this again and again! - 11/24/10
Reply from APPLECRISP808 (11/24/10)
This recipe is actually something I thought of off the top of my head! I'm glad you two liked it! :)