Ricotta and Spinach-Stuffed Chicken Breasts Recipe

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Ricotta and Spinach-Stuffed Chicken Breasts
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Ingredients:

Directions:

  1. Combine first 8 ingredients in a small bowl.
  2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto (chicken breast halves will be almost completely covered with prosciutto). Arrange chicken on a platter; freeze 15 minutes.
  3. Preheat oven to 400°.
  4. Heat a large ovenproof nonstick skillet over medium-high heat; coat pan with cooking spray. Add chicken and cook 3 minutes on each side or until browned.
  5. Bake at 400° for 8 minutes or until chicken is done.
  6. Note: Wrap prosciutto slices around chicken so that the ends of prosciutto tuck under the bottom side of the breast. It should be moist enough to adhere to the breast, but if not, secure with wooden picks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.94 Kcal (636 kJ)
Calories from fat 60.25 Kcal
% Daily Value*
Total Fat 6.69g 10%
Cholesterol 52.22mg 17%
Sodium 1060.94mg 44%
Potassium 312.23mg 7%
Total Carbs 3.77g 1%
Sugars 0.4g 2%
Dietary Fiber 0.33g 1%
Protein 18.75g 38%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 2%
Iron 0.2mg 1%
Calcium 132.1mg 13%
Amount Per 100 g
Calories 135.32 Kcal (567 kJ)
Calories from fat 53.66 Kcal
% Daily Value*
Total Fat 5.96g 10%
Cholesterol 46.51mg 17%
Sodium 944.89mg 44%
Potassium 278.08mg 7%
Total Carbs 3.36g 1%
Sugars 0.36g 2%
Dietary Fiber 0.29g 1%
Protein 16.7g 38%
Vitamin C 1.1mg 2%
Vitamin A 0.1mg 2%
Iron 0.2mg 1%
Calcium 117.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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