| Stuffed Chicken Breasts
Categories: Spinach, Rice, Oregano, Onion, Cheese, Olive oil, Garlic, Basil, Chicken, Stuffed
4 Boneless chicken breasts
1 medium Onion, chopped
3 Cloves garlic, chopped
8 ounces of low fat Ricotta Cheese
20 ounces of Frozen spinach, defrosted
1/2 cup of Fresh Basil, chopped
3 tablespoons of Fresh Oregano, chopped
Salt and pepper to taste
Olive oil or vegetable spray
2 cups of cooked rice |
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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 350ºF. Sauté 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 1/4 of the mixture. Repeat with remaining breasts. Spray the top of each breast with olive oil spray. Bake for 45 - 50 minutes, until browned. Serve over rice. Remove skin before eating. 4 servings (1 breast, 3/4 cup stuffing, 1/2 cup rice.
Nutritional analysis per serving: 402 Calories; 39.2 grams protein; 8.6 grams fat (3.9 grams saturated); 42 grams carbohydrate; 218 milligrams sodium; 83.7 milligrams cholesterol. From Recipe Card distributed in Ralphs Supermarkets from The Green House Fine Herb display. Typed by Syd Bigger File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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