Monday, February 14, 2011

Low-Point Ricotta Stuffed Chicken

Satisfying, filling, delicious, and superb! What else is there when it comes to a wonderful-tasting meal? Oh yes, and healthy! This low-point Ricotta Stuffed Chicken is pleasing to any palate and filled with just enough cheesy ricotta to keep you right on target with your daily-point intake!

Low-Point Ricotta Stuffed Chicken
- 3, 4 oz. skinless, boneless chicken breasts
- 6 Tbs part-skim Ricotta Cheese
- 1 clove garlic, diced
- 1/4 tsp. pepper
- 6 pitted black olives, diced
- 1/4 cup fresh parsley, chopped
- 3 fresh basil leaves, chopped
- 1/2 cup spaghetti sauce (I used Ragu)
- 1/4 cup reduced-fat shredded mozzarella cheese
Mix together ricotta, garlic, pepper, olives, parsley, and basil. Slice each chicken breast down the middle (lengthwise), forming a pocket. Stuff two tablespoons of the mixture into each breast. Lay chicken breasts in baking dish, cover with spaghetti sauce and bake at 350 degrees for 35 minutes. Sprinkle the three pieces of chicken with the mozzarella cheese and bake or broil until melted. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Note* The first time I made this I made it with chopped spinach instead of parsley. We very much enjoyed that version as well. Fill with what sounds best to you and your family.
Total servings = 3
Serving size = 1
Points per serving = 5

"Decide what to be and go be it." - Avett Brothers

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