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RICOTTA CHICKEN




Source of Recipe


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Recipe Introduction


Makes 4 servings
Per serving:
Calories 222; Protein 28 grams; Carbohydrates 4 grams




List of Ingredients




1/2 cup ricotta cheese
3 Tablespoons pine nuts
2 Tablespoons fresh basil, chopped
1 Tablespoon fresh thyme, chopped
1 teaspoon garlic, chopped
2 Tablespoons sun-dried tomatoes, chopped
1 artichoke heart, chopped
1 pound boneless skinless chicken breast, pounded ¼ inch thick being careful not to tear the meat
1/2 cup white wine
Salt and pepper to taste

Recipe



1. Preheat oven to 350° F
2. In a large bowl, combine the ricotta cheese, pine nuts, basil, thyme, garlic, sun-dried tomatoes, and artichoke heart. Mix well.
3. Lay the pounded chicken breast flat and divide the cheese mixture evenly
4. Spread the cheese mixture over the top of the chicken breast and roll the chicken breast tightly.
5. Place the chicken seam side down into a baking pan
6. Pour the white wine into the baking pan with the chicken and add the salt and pepper
7. Bake at 350° F for 40 minutes or until done and juices run clear. Serve