Not so bad for you stuffed chicken
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 726.7
- Total Fat: 13.4 g
- Cholesterol: 111.1 mg
- Sodium: 539.1 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 8.0 g
- Protein: 51.9 g
View full nutritional breakdown of Not so bad for you stuffed chicken calories by ingredient
Introduction
A healthier version of a chicken breast stuffed with spinach and ricotta cheese in saffron sauce. A healthier version of a chicken breast stuffed with spinach and ricotta cheese in saffron sauce.Number of Servings: 1
Ingredients
-
Spinach, stemmed 1/4 cup
Ricotta 1oz
Egg whites, lightly beaten 1/2
Black pepper TT
Airline chicken breasts, skin on, 6oz each 1
Extra virgin olive oil 1/2 tbls
White wine 1 cup
Saffron 1/4 pinch
Chicken stock 2 floz
Arrow root as needed
Whole milk, hot 1 tbls
Broccoli 1 cup
Garlic 1 clove
Directions
Makes 1 15oz serving
Steamed garlic broccoli:
1)Mince garlic clove, add to bowl.
2)Add chopped broccoli and toss to cover broccoli evenly with garlic.
3)Steam in steamer until broccoli softens but maintains its crunch.
Chicken:
1)Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2)To make the stuffing, combine the ricotta, egg whites and spinach in a mixing bowl: season to taste with pepper.
3)Place the chicken breasts on a cutting board. Using a boning knife, carefully make a pocket that runs the length of each breast.
4)Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breast because the stuffing will expand as it cooks.
5)Saute the chicken in olive oil until well browned. Transfer the chicken to a sheet pan and finish in a 350º oven, approximately 10 to 12 minutes.
6)Deglaze the saute pan with the wine.
7)Add the saffron, bring to a boil and reduce by half.
8)Make a slurry with the chicken stock and arrowroot, (add arrowroot slowly to cool stock until it reaches the consistency of very heavy cream).
9)Add the slurry and milk. Adjust the seasonings and consistency, strain.
10)Ladle the sauce onto four warm plates. Slice the chicken and arrange it in the sauce; garnish with steamed garlic broccoli
Number of Servings: 1
Recipe submitted by SparkPeople user SCOTTJADAMS.
Steamed garlic broccoli:
1)Mince garlic clove, add to bowl.
2)Add chopped broccoli and toss to cover broccoli evenly with garlic.
3)Steam in steamer until broccoli softens but maintains its crunch.
Chicken:
1)Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2)To make the stuffing, combine the ricotta, egg whites and spinach in a mixing bowl: season to taste with pepper.
3)Place the chicken breasts on a cutting board. Using a boning knife, carefully make a pocket that runs the length of each breast.
4)Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breast because the stuffing will expand as it cooks.
5)Saute the chicken in olive oil until well browned. Transfer the chicken to a sheet pan and finish in a 350º oven, approximately 10 to 12 minutes.
6)Deglaze the saute pan with the wine.
7)Add the saffron, bring to a boil and reduce by half.
8)Make a slurry with the chicken stock and arrowroot, (add arrowroot slowly to cool stock until it reaches the consistency of very heavy cream).
9)Add the slurry and milk. Adjust the seasonings and consistency, strain.
10)Ladle the sauce onto four warm plates. Slice the chicken and arrange it in the sauce; garnish with steamed garlic broccoli
Number of Servings: 1
Recipe submitted by SparkPeople user SCOTTJADAMS.