Moroccan Over-Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Boneless Skinless Chicken Breasts1 tsp Canola Oil1/2 cup Dry Couscous1 Shallot1/2 Red Bell Pepper1/2 package Frozen Spinach, drained1/2 cup Part Skim Ricotta Cheese1/2 cup 2% Mozzarella Cheese2 tsp Rosemary1 tsp Coriander1 tsp Cumin1 tsp OreganoDash of Black Pepper
1) Preheat oven to 400 degrees
2) Cook couscous according to package directions and set aside
3) Cut a pocket into side of each chicken breast and place them on a foil-covered cookie sheet
4) Mix remaining ingredients with couscous (except for canola oil and rosemary)
5) Fill breasts until mixture is pouring out of each pocket slit, giving it an over-stuffed look. Brush tops of breasts with canola oil and rosemary
6) Bake in oven for 20 minutes
Number of Servings: 2
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
2) Cook couscous according to package directions and set aside
3) Cut a pocket into side of each chicken breast and place them on a foil-covered cookie sheet
4) Mix remaining ingredients with couscous (except for canola oil and rosemary)
5) Fill breasts until mixture is pouring out of each pocket slit, giving it an over-stuffed look. Brush tops of breasts with canola oil and rosemary
6) Bake in oven for 20 minutes
Number of Servings: 2
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
Nutritional Info Amount Per Serving
- Calories: 416.7
- Total Fat: 15.2 g
- Cholesterol: 124.2 mg
- Sodium: 350.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.9 g
- Protein: 51.5 g
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