Spinach and Ricotta Stuffed Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.0
- Total Fat: 10.1 g
- Cholesterol: 128.8 mg
- Sodium: 294.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.1 g
- Protein: 34.2 g
View full nutritional breakdown of Spinach and Ricotta Stuffed Chicken calories by ingredient
Introduction
A beautiful way to "wrap up" a healthy dinner! A beautiful way to "wrap up" a healthy dinner!Number of Servings: 4
Ingredients
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4-4oz. boneless, skinless chicken breasts
1 tbsp extra virgin olive oil
2 very thin slices prosciutto, diced
1 large shallot, diced (or 1/2 onion)
3 garlic cloves, minced
1/2 of a 10oz. package of frozen spinach, thawed
1 egg
1/2 cup part-skim ricotta cheese
freshly ground black pepper and nutmeg, to taste
1/2 cup low sodium chicken broth
Directions
Preheat oven to 400 degrees F.
Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.
Set aside.
Heat oil in non-stick skillet over medium heat.
Add prosciutto and let cook until just beginning to crisp around edges (about 3 min.).
Add shallot and garlic and continue to gently sautee' until soft (about 3-5 min.).
Remove from heat.
Wring out defrosted spinach of any access water.
The spinach should be dry to the touch.
In a bowl, lightly beat egg.
Add prosciutto mixture, spinach and ricotta.
Mix to combine. Season to taste with pepper and nutmeg
Lay a chicken breast on a flat surface.
Scoop a small amount of the spinach mixture toward one end of the breast.
Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.
Place in oven-proof baking dish, and continue with remaining breasts.
Pour chicken broth around the chicken into the bottom of the dish.
This will help prevent the dish from drying out.
Season the top of the stuffed with salt and pepper.
Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.
Serve immediately while still hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS1975.
Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.
Set aside.
Heat oil in non-stick skillet over medium heat.
Add prosciutto and let cook until just beginning to crisp around edges (about 3 min.).
Add shallot and garlic and continue to gently sautee' until soft (about 3-5 min.).
Remove from heat.
Wring out defrosted spinach of any access water.
The spinach should be dry to the touch.
In a bowl, lightly beat egg.
Add prosciutto mixture, spinach and ricotta.
Mix to combine. Season to taste with pepper and nutmeg
Lay a chicken breast on a flat surface.
Scoop a small amount of the spinach mixture toward one end of the breast.
Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.
Place in oven-proof baking dish, and continue with remaining breasts.
Pour chicken broth around the chicken into the bottom of the dish.
This will help prevent the dish from drying out.
Season the top of the stuffed with salt and pepper.
Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.
Serve immediately while still hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS1975.
Member Ratings For This Recipe
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CAPRICORN79
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APPLEANDI
This is the first recipe I've made off Spark Recipe's that went well! The directions were easy to follow and it appears that you worked harder than you really did. I butterflied the chicken breasts and stuffed them instead of flattening and rolling them. Also put 1/2 slice swiss on top...yummy - 6/13/10
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