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Ingredientes
- 1 Tbsp. butter
- 1 sm onion, finely, minced
- 1 sm clv garlic, chopped
- 1Â 1/2 c. minced fresh spinach
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced fresh basil or possibly 1/2 tsp dry basil
- 1/2 c. ricotta cheese
- 1/2 c. shredded mozzarella cheese
- 2 Tbsp. grated parmesan cheese
- 1 x egg, yolk
- 1/4 tsp salt
- 1 pch nutmeg
- 1 pch pepper
- Â Â The Chicken Breasts
- 6 x chicken, breasts
- 1 Tbsp. butter, melted
Direcciones
- Preheat oven to 375 F (190 C).
- In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 min or possibly till softened.
- Add in spinach, parsley and basil; cook, stirring, for about 2 min or possibly till spinach wilts and moisture evaporates. Let cold completely.
- In bowl, mix spinach mix, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- The Chicken Breasts:Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 c. (50 mL) stuffing under skin, pressing to spread proportionately. Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 min or possibly till golden brown and chicken is no longer pink inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 218 | 55% |
| Total Fat 24.33g | 30% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.2g | |
| Cholesterol 160mg | 53% |
| Sodium 339mg | 14% |
| Potassium 458mg | 13% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.67g | 0% |
| Protein 40.57g | 65% |
