The stuffing in this recipe was very tasty, but the chicken was kind of bland. Next time, I think I'll pan fry it for part of the cooking time.
Chicken Breasts Stuffed with Spinach and Ricotta
When kids make this recipe, they substitute apple juice or apple cider for the wine, Hafer says. 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.
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- Calories: 265
- Calories from fat: 25%
- Fat: 7.3g
- Saturated fat: 3.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.7g
- Protein: 40.5g
- Carbohydrate: 4.7g
- Fiber: 1.5g
- Cholesterol: 131mg
- Iron: 2.4mg
- Sodium: 367mg
- Calcium: 247mg
- 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
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup dry white wine
- 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.
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