Stuffed chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breasts skin on | |
| 1 | medium | Onion, chopped |
| 3 | Cloves garlic, chopped | |
| 8 | ounces | Lowfat Ricotta Cheese |
| 20 | ounces | Frozen spinach, defrosted and drained |
| ½ | cup | Fresh Basil, chopped |
| 3 | tablespoons | Fresh Oregano, chopped |
| Salt and pepper to taste | ||
| Olive oil or vegetable spray | ||
| 2 | cups | Cooked rice |
Directions
Choose chicken breasts with skin for ease of preparation and attractive presentation. However, to meet fat analysis below, remove skin before eating. Preheat oven to 350 degrees F. Saute onion and garlic in olive oil or vegetable spray until soft. Add onion and garlic to ricotta, spinach, fresh basil and oregano and mix well.
Lift chicken skin to form a pocket between skin and meat. Fill with ¼ of the mixture. Repeat with remaining breasts. Spray the topof each breast with olive oil spray. Bake for 45 - 50 minutes, until browned. Serve over rice. Remove skin before eating.
4 servings (1 breast, ¾ cup stuffing, ½ cup rice.
Nutritional analysis per serving: 402 Calories; 39⅕ grams protein; 8⅗ grams fat (3.9 grams saturated); 42 grams carbohydrate; 218 milligrams sodium; 83.7 milligrams cholesterol.
From Recipe Card distributed in Ralph's Supermarkets from The Green House Fine Herb display.
Typed by Syd Bigger