Chicken Breasts Stuffed with Ricotta and
Source of Recipe
Letha Mae Knerr Boggs
Recipe Introduction
Classy enough for special occasions the diet-friendly chicken dish – only 235 calories and 6 grams of fat!
List of Ingredients
Stuffing:
7 oz low-fat ricotta cheese
2 oz. Goat cheese
2 T chopped fresh parsley or 2 t dried, crumbled
1 T garlic
Sauce:
8-oz can no-salt-added “safe” tomato sauce
2 t “safe” Italian herb seasoning
1 ½ t chopped oregano
1 clove garlic, minced
½ t salt
1/8 t pepper
4 boneless, skinless chicken breast halves, 4 oz. each,
all visible fat removed
Recipe
Preheat oven to 350 degrees. Spray one-quart casserole dish with vegetable oil spray. Set aside.
In another small bowl, combine stuffing ingredients and set aside.
Rinse chicken and pat dry. Place breasts smooth side up between 2 sheets of plastic wrap and using a meat mallet, flatten the breasts being careful not to tear the meat.
Spoon about ¼ of the stuffing mixture lengthwise down the middle of each breast. Starting with the short end, roll breast up jellyroll style.
Placed breast in prepared casserole dish, seam side down. Repeat with other breasts. Spoon sauce over breasts.
Bake Covered 40 to 45 minutes or until chicken is cooked thoroughly.
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