Monday, July 23, 2012

Stuffed Chicken Breast

This makes enough to stuff two 8 ounce chicken breasts.

You could also use 4 ounce pieces of chicken breast and make 4 servings out of this.

Serves 2 


cooking spray
Two 8 oz. chicken breasts, boneless, skinless
1/2 c. part skim ricotta cheese
1 c. fresh spinach, chopped
1/2 c. tomatoes, diced
1/2 c. fat free mozzarella cheese, shredded
2 cloves garlic, minced
1 tsp. Mrs. Dish chicken seasoning (sodium free), plus extra for chicken
1/2 tsp. black pepper, plus extra for chicken
1/2 tsp. crushed red pepper flakes
1/4 tsp. kosher salt


1. Preheat oven to 400.

2. Wash and pat dry chicken breasts. Cut a slit down the middle to create a pocket for the filling. Season all sides of chicken liberally with black pepper and chicken seasoning.

3. In a small bowl: combine ricotta, spinach, tomatoes, garlic, mozzarella, chicken seasoning, black pepper, salt, and crushed red pepper flakes. Mix well.

4. Heat a large skillet on medium-high.

5. Fill each of the chicken breasts with half of the filling. Close the slits with toothpicks. 2 to 3 toothpicks is plenty.

6. Spray the heated skillet with cooking spray. Saute the chicken 3-4 minutes per side until golden-brown.

7. Transfer the chicken to a baking dish lined with foil. Bake 20-30 minutes.   

Per serving:
337 calories
8g. carbs
5g. fat
59g. protein
4g. sugar
1g. fiber


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