Chicken Breasts, Ricotta Stuffed Lc-5.8/sdairy- cottage cheese, ethnic- italian, meat- chicken breast 4 half (06 oz) chicken breasts, bnls, sknls; partially thawed 2 cups ricotta cheese 1 cup mozzarella cheese; shredded 1 large egg; beaten 1 clove garlic; finely chopped 1 teaspoon italian seasoning 1 dash salt; to taste 2 teaspoons olive oil Heat oven to 350 degrees. Slice half-thawed chicken breasts through the thin side to make an even pocket, leaving about 1 inch before the breast curves. Mix ricotta and mozzarella in small bowl. Add egg. Add Italian seasoning, garlic, and a dash of salt. Mix thoroughly. Force cheese mixture into the chicken breasts until full. Put toothpicks through chicken to hold the opening together. Brown in hot olive oil for 30 seconds to one minute on each side. Remove and place in glass baking dish coated with a small amount of olive oil. Repeat with other breasts. Top with a sprinkling of Italian seasoning and bake at 350 degrees for 30 minutes. Serving suggestion: Top with sauteed mushrooms, sauteed onions and melted mozzarella, or top with sliced tomatoes and mozzarella slices. NYC Nutrition Analysis (per serving or yield unit): water=257.1 g; calories=592.2; protein=69.12 g; total fat=31.04 g; carbohydrate=6.02 g; dietary fiber=0.18 g; ash=5.18 g; calcium=668.7 mg; phosphorus=825.9 mg; iron=2.19 mg; sodium=544.3 mg; potassium=636.3 mg; magnesium=77.71 mg; zinc=4.58 mg; copper=0.12 mg; manganese=0.08 mg; vitamin A=1089 IU; vitamin E=1.33 mg ATE; thiamin=0.16 mg; riboflavin=0.64 mg; niacin=19.27 mg; pantothenic acid=1.86 mg; vitamin B6=1.06 mg; folate=33.94 ug; vitamin B12=1.67 ug; vitamin C=2.46 mg; saturated fat=17.45 g; monounsaturated fat=9.78 g; polyunsaturated fat=1.61 g; cholesterol=248.2 mg; selenium=60.61 ug; refuse=16.6%; %cal as carb:prot:fat=4:48:48; WW Pts=14.42; (complete analysis) |
