Thursday, August 7, 2008
Stuffed Chicken Breasts
This was a really easy and quick meal to make. Not a lot of prep involved and hubby loved it.
Next time I might use a different pasta sauce, like perhaps a more chunky version, or add in some canned mushrooms. Otherwise it was really tasty!
Stuffed Chicken Breasts
from The Foodie Fashionista
4 (6 ounce) chicken breasts
3/4 cup fat-free ricotta cheese
1 cup shredded mozzarella cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 cup frozen chopped spinach (or you can steam/chop fresh spinach)
1/4 red pepper, diced
3/4 cup marinara sauce
Preheat oven to 350 degrees.
Place chicken breasts between 2 sheets of plastic wrap and pound each with a meat mallet until 1/4" thin.
In a bowl, mix ricotta, 1/2 the mozzarella, and seasonings. Lay chicken breasts flat and spoon 1/4 of the mixture onto each breast. Spread evenly to cover the entire surface of each breast. Add 1/4 of the spinach and 1/4 of the diced pepper to each breast. Roll each breast in a jellyroll fashion, starting with the narrowest end.
Spread 1/4 cup of the marinara sauce in an 8"x8" baking dish. Place each roll, seam side down, in the baking dish. Pour the rest of the sauce over the chicken breast. Cover and bake for 20 minutes. After 20 minutes, uncover and sprinkle remaining mozzarella cheese over chicken breasts. Bake until melted, about 5-7 minutes.
Yields 4 servings.
*This recipe is Weight Watchers friendly:
core - included
flex - 5 points each
Visit The Foodie Fashionista for more WW friendly recipes.
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