Spinach and Ricotta Chicken

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 3.9 g
  • Cholesterol: 109.7 mg
  • Sodium: 373.1 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 45.8 g

View full nutritional breakdown of Spinach and Ricotta Chicken calories by ingredient
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Jillian Michael's Recipe Jillian Michael's Recipe
Number of Servings: 6


    1 c. Fat Free ricotta cheese
    1/3 c. reduced-fat Parmesan Cheese
    1/4 tsp. garlic powder
    1/4 tsp. freshly ground black pepper
    1-10 oz. pkg frozen spinach, drained
    6-6 oz. skinless, boneless chicken breast halves
    1/2 c. dry white wine


1. Preheat oven 350 degrees.
2. To prepare filling, combine all filling ingredients.
3. To prepare chicken, place each chicken breast between 2 sheets heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 9x13 inch baking dish. Pour wine over chicken. Cover dish with foil.
4. Bake for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done.

Number of Servings: 6

Recipe submitted by SparkPeople user GARDENHOSE.

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Member Ratings For This Recipe

  • Really good recipe. Even better with feta cheese! - 7/4/11

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  • I used Part skim ricotta, and I also added a thin slice of part skim mozzarella before wrapping.
    - 1/30/10

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  • Very delicious and easy to prepare dish... I will definitely make this again. The only comment I have to make is that if you buy whole chicken breast just make sure to cut off the cutlet before you pound it out to make it easier to roll. - 2/10/08

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