Chicken Breasts Stuffed with Ricotta and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This chicken dish is a snap to make and classy enough to serve for very special occasions. The tomato sauce keeps the chicken breast moist. Ingredients:
7 ounces low-fat ricotta cheese |
2 ounces goat cheese |
2 tablespoons chopped parsley |
1 tablespoon chopped chives |
8 ounce tomato sauce |
2 teaspoons italian seasoning |
1 1/2 teaspoons chopped oregano or 1/2 dried oregano |
1 clove garlic |
1/4 salt |
1/8 pepper |
4 chicken breast |
Directions:
1. Preheat oven to 350 F. Spray a 1-quart casserole dish lightly with vegetable oil spray. Set aside.
2. In a small bowl, combine the sutuffing ingredients. Set Aside.
3. In another small bowl, combine the sauce ingredients. Set aside.
4. Rinse chicken breast and pat dry with paper towels. Place breasts smooth sideup between 2 sheets of plastic wrap. Using a meat mallet (smooth side) lightly flatten the breasts, being careful not to tear the meat. Spoon about one quarter of the stuffing lengthwise down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish, seam side-down (no need to secure with tooth-picks). Repeat with the other breasts.
5. Spoon sauce over breasts. Bake, covered, for 40 to 45 minutes. or until chicken is cooked through.
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