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

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