Ricotta and Ham Stuffed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 467.1
- Total Fat: 16.6 g
- Cholesterol: 175.3 mg
- Sodium: 682.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.3 g
- Protein: 66.5 g
View full nutritional breakdown of Ricotta and Ham Stuffed Chicken Breasts calories by ingredient
Number of Servings: 4
Ingredients
-
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/3 cup finely chopped fresh basil leaves
1 clove garlic, minced
4 boneless, skinless chicken breast halves
4 thin slices deli ham
Salt and pepper
1/4 cup all purpose flour
1 tbsp olive oil
1 tbsp unsalted butter
Directions
In a small bowl, combine ricotta cheese, Parmesan cheese, basil and garlic.
Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a vook and lay one slice of ham in each.
Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 mins; flip and cook on second side for an additional 4-5 mins, until chicken is no longer pink inside (cut to test). Serve hot.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZALOMOM.
Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a vook and lay one slice of ham in each.
Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 mins; flip and cook on second side for an additional 4-5 mins, until chicken is no longer pink inside (cut to test). Serve hot.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZALOMOM.