Spinach, Feta, Ricotta Stuffed Chicken

More sharing options

Share on Twitter

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 444.8

Total Fat: 14.5 g
Cholesterol: 160.0 mg
Sodium: 1,305.1 mg
Total Carbs: 14.5 g
Dietary Fiber: 3.1 g
Protein: 63.3 g

View full nutritional breakdown of Spinach, Feta, Ricotta Stuffed Chicken calories by ingredient

Introduction

Delicious! I took this recipe from another Spark member and edited it down to 2 servings. Thanks for a wonderful recipe! Delicious! I took this recipe from another Spark member and edited it down to 2 servings. Thanks for a wonderful recipe!

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 2

Ingredients

Chicken Breast, no skin, 2 breast, bone and skin removed

Spinach, frozen, 0.5 package (10 oz) yields

*Ricotta cheese, fat-free, 2 oz

Feta Cheese, 0.25 cup, crumbled

Breakstone Fat Free Sour Cream, 2 tbsp

Garlic, 1 clove

Onions, raw, 3 tbsp chopped

Salt, 0.5 tsp

Pepper, black, 0.5 tsp

Oregano, ground, 0.25 tsp

Basil, 0.25 tsp

Sundried tomatoes, 0.25 cup

*Extra Light Olive Oil, 1 tbsp

Directions

Preheat oven to 375 degrees. Put 1/2 tbsp olive oil in pan and add onion and garlic. Cook until onion is transparent. Combine all ingredients except chicken, in a bowl mixing well. Using a paring knife, make a pocket in each chicken breast. Take the mixture and stuff it in each chicken breast. Brown each chicken breast, skin (smooth) side down in a med-high skillet with olive oil for a few minutes each. If there is more stuffing than what you need, reserve what's left and spread over the tops of chicken for the last 10 minutes of baking. Place in covered casserole for 25-30 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user CLS367.