Basil and Ricotta Stuffed Chicken Tenderloins

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 469.5
  • Total Fat: 11.2 g
  • Cholesterol: 117.4 mg
  • Sodium: 1,392.1 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 98.8 g

View full nutritional breakdown of Basil and Ricotta Stuffed Chicken Tenderloins calories by ingredient
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Number of Servings: 3


    Basil, 25 leaves
    Natural by Nature Organic Ricotta, .5 cup
    Chicken Breast, package of tenderloins (6)16 ounces
    Zucchini, 3 cup, sliced
    Pureed Tomatoes, 1 can (29 oz) (401 x 411)
    Garlic powder, 4 tbsp
    Mozzarella Cheese, part skim milk, 3 oz


Makes 4 servings

Preheat oven to 375 degrees.

Thinly slice the basil leaves (chiffonade) and mix with the ricotta. Set aside.

Peel the zucchini. With a potato peeler, take off thin slices into long strips until the entire zucchini is cut.

Lay three tenderloins down in a oven safe pan. Top the tenderloins with the ricotta mixture and place the other three tenderloins on top as if the ricotta was in the middle of the sandwich. Wrap each pair of tenderloins with the zucchini so that each one is completely covered.

Place each wrapped tenderloin back in the oven safe pan. Pour over them the tomato puree. Sprinkle the garlic powder on the puree and top with the cheese.

Bake for 60 minutes. Serve hot.

Number of Servings: 3

Recipe submitted by SparkPeople user CELIACCHRIS.

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Member Ratings For This Recipe

  • Great recipe! - 2/7/09

    Was this review helpful?   yes  No
  • I made this for me and my husband. I had to substitute the pureed tomatoes with a red pepper sauce because the hubby is allergic to tomatoes. Still tasted really good, and he liked it too :-) Thanks for the recipe. - 12/8/08

    Was this review helpful?   yes  No
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