Receta Spinach Ricotta Stuffed Chicken Breasts

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Raciónes: 6

Ingredientes

Cost per serving $1.83 view details

Direcciones

  1. Preheat oven to 375 F (190 C).
  2. In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 min or possibly till softened.
  3. Add in spinach, parsley and basil; cook, stirring, for about 2 min or possibly till spinach wilts and moisture evaporates. Let cold completely.
  4. In bowl, mix spinach mix, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
  5. 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.
  6. Stuff about 1/4 c. (50 mL) stuffing under skin, pressing to spread proportionately. Tuck ends of skin and meat underneath.
  7. 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%
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