Stuffed with creamy ricotta, spinach and garlic, then gently cooked ina rich tomato sauce, this is a suitable dish to make ahead of time. From What's Cooking: Chicken.
1. Make a slit between the skin and meat on one side of each chicken breast. Lift the skin to form a pocket, being careful to leave the skin attached on the other side.
2. Put the spinach into a strainer and press out the water with a spoon. Mix with the ricotta, half the garlic, and seasoning.
3. Spoon the spinach and ricotta mixture under the skin of each chicken breast, then secure the edge of the skin with toothpicks.
4. Heat the oil in a skillet, add the onion, and fry for a minute, stirring. Add the remaining garlic and red bell pepper and cook for 2minutes. Stir in the tomatoes, wine or stock, olives, and seasoning. Set the sauce aside and chill the chicken if preparing in advance.
5. Bring the sauce to a boil, pour into a shallow ovenproof dish and arrange the chicken breasts on top in a single layer.
6. Cook, uncovered, in a preheated oven at 400 F for 35 minutes, until the chicken is golden and cooked through. Spoon a little of teh sauce over the chicken breasts. Serve with pasta.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 234 | ||
Calories from Fat: 55 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 78mg | 24 % | |
Sodium 392.3mg | 14 % | |
Potassium 702.9mg | 18 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 8.5g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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