Spinach Ricotta Stuffed Chicken Breasts Recipe
Ingredients
| Chicken breasts | 1 1⁄4 Kilogram | |
| Butter | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Onion | 1 Small | |
| Garlic | 1 Clove (5 gm) | |
| Chopped spinach | 1 1⁄2 Cup (24 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Chopped basil | 1 Tablespoon | |
| Ricotta cheese | 1⁄2 Cup (8 tbs) | |
| Shredded mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Grated parmesan cheese | 2 Tablespoon | |
| Egg yolk | 1 | |
| Salt | 1⁄4 Teaspoon | |
| Nutmeg | 1 Pinch |
Nutrition Facts
Serving size
Calories 462 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 63.8 mg21.3%
Sodium 246.6 mg10.3%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.81 g3.3%
Sugars 1.2 g
Protein 70 g140.9%
Vitamin A 36.6% Vitamin C 19.5%
Calcium 17.7% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
Remove from heat and let cool completely.
In bowl, combine spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper, mixing well.
Using sharp knife, debone chicken, leaving skin attached.
Gently loosen skin from one long side of each breast, leaving skin attached at curved side.
Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread stuffing evenly.
Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan.
Brush with butter.
Bake in 375 °F (190°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.
Chef
