Ah, chicken. I think I’ve mentioned once or twice how much I love it, haven’t I? The possibilities are endless…especially when you’re looking for ways to use up ingredients that you have.
In this case, I had some ricotta that I wanted to use before it went bad. Stuffed chicken to the rescue! I’ve made this several times and it’s always been a hit.
This is another recipe that works with pretty much anything you have on hand. Try it with different veggies, cheese, or even meats like prosciutto or pepperoni. It’s simple enough for a weeknight meal or impressive enough for guests.
Stuffed Chicken Breasts
3 chicken breasts
1 cup part skim ricotta cheese
1/4 cup chopped sundried tomatoes
1/2 cup baby spinach leaves
salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
extra virgin olive oil
Depending on what your chicken looks like, you can follow this recipe one of two ways…
-if it’s thin, put the stuffing on top, roll it up and close with toothpicks
-if it’s thick, butterfly it so there’s a pocket in the middle, fill with stuffing, and secure with toothpicks
Preheat oven to 350 degrees. Put ricotta in a bowl and add sundried tomatoes, egg, garlic powder and basil. Mix until combined.
Season chicken with salt and pepper. Place spinach leaves on top of chicken, then add stuffing. Secure with toothpicks and place chicken in a baking pan sprayed with cooking spray.
Drizzle chicken with oil and bake for 45 minutes.
WW Points+ per serving = approximately 10