Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 14.6 g
  • Cholesterol: 126.0 mg
  • Sodium: 635.2 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 34.9 g

Number of Servings: 6


    Spinach 1C cooked
    Ricotta Cheese Part Skim 1/2 c
    Blue Cheese 1/2 c
    Turkey Bacon 4 slices

    Dry White Wine 1/2 C
    Chicken Broth 1/2 C
    Dijon Mustard 1 TBL
    1 lemon

    2 Tbl Olive Oil
    Chicken Breast Thin sliced 1.5 lb


MIx 1st 5 ingredients for filling and set aside

Heat up next 5 ingredients and heat to boil until it is a sauce consisitency, set aside

put filling on chicken then top with another piece chicken

Heat up oil in pan and add chicken, cook 5 min each side then cover for 5 min, remove from pan and let sit for 5 min

Reheat sauce and serve over chicken

Reheat sauce in pan

Serving Size: 4.8 oz

Number of Servings: 6

Recipe submitted by SparkPeople user DRICHARDS1589.