Spinach and Ricotta Stuffed Chicken Breasts make a great main dish alongside a generous serving of steamed seasonal vegetables and a slice of french or multi-grain bread. The protein in this dish satisfies hunger and the fat content helps to keep you satisfied for hours after the meal.
1 lb Spinach
4 Ounces Ricotta or cottage cheese
2 Egg whites lightly beaten
Salt and pepper, to taste
4 Chicken breasts, roughly 8 ounces each
2 Tbsp Clarified butter
Mix the chicken breast stuffing together beforehand: cheese, egg whites, finely chopped spinach, and seasoning. There are many variations that you can do for the stuffing; you can add bacon, mozzarella cheese, mushrooms, Parmesan, etc... Get creative here, if you like! There are any number of additions to this recipe that are really very tasty- choose wisely, some are definitely more healthy than others.
Cut a pocket the length of the chicken breast, and fill with the above stuffing (you can cut the pocket straight in from the side or cut from the back side half way the depth of the breast and then cut out to the sides). Do not overfill as some swelling is sure to occur during cooking time.
Saute in clarified butter until well browned, then transfer to sheet pan (with all the rest of them) and finish by cooking in a 350* oven, approximately 10-20 minutes.
This recipe makes 4 large servings.
To reduce the calories even further you can opt to grill the meat instead of brown it with butter. You can grill it first, then bake it, similar to the recipe, or you can individually wrap them in foil and place on the grill, cook for 20-30 minutes then remove the foil and grill the chicken directly for an additional 10-12 minutes.
Total Fat: 25 g
Saturated Fat: 9 g
Cholesterol: 226 mg
Sodium: 361 mg
Total Carbohydrates: 5.6 g
Dietary Fiber: 2.5 g
Sugars: 0.6 g