Chicken Breasts Stuffed with Spinach and Ricotta

Dress up plain chicken breasts by stuffing the chicken with a mixture of spinach, ricotta cheese and parmesan cheese.  If you're serving it to kids, substitute apple juice or apple cider for the wine, It makes it sweeter, and the kids enjoy it. This is a great way to get them to eat their spinach because it's rolled with cheese.

Yield:

6 servings (serving size: 1 stuffed breast and 3 tablespoons wine mixture)

Recipe from

Nutritional Information

Calories 265
Caloriesfromfat 25 %
Fat 7.3 g
Satfat 3.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 40.5 g
Carbohydrate 4.7 g
Fiber 1.5 g
Cholesterol 131 mg
Iron 2.4 mg
Sodium 367 mg
Calcium 247 mg

Ingredients

Filling:
1 cup part-skim ricotta cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg
Chicken:
6 (6-ounce) skinless, boneless chicken breast halves
1/2 cup dry white wine

Preparation

To prepare filling, combine first 7 ingredients.

Preheat oven to 350°.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.

Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.

Note:

Gloria Hafer,

October 2004