Chicken Breast With Ricotta and Parmesan |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
6 (3 1/2 ounce) boneless skinless chicken breasts |
1 cup low-fat ricotta cheese |
1/2 cup yukon gold potato, cooked, mashed |
2/3 cup grated parmesan cheese |
1 tablespoon parsley, finely minced |
1 tablespoon marjoram, finely minced |
1 tablespoon tarragon, finely minced |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 quarts low sodium chicken broth |
Directions:
1. Make pocket in each chicken breast by slicing lengthwise through thickest portion; set aside.
2. Combine Ricotta cheese, potato, Parmesan cheese and herbs; mix until blended.
3. Place about 1/4 cup of stuffing mixture into each chicken breast.
4. Roll each breast into a log and wrap with plastic wrap, sealing each end to form a sausage.
5. Bring chicken broth to a boil; reduce heat to simmer. Place chicken breasts in broth and gently simmer until firm, about 20 minutes. Remove chicken breasts from broth. Bring broth to boil and reduce to 4 cups.
6. Remove plastic wrap from each chicken breast. Slice and serve in broth.
|
|