Ricotta & Spinach Stuffed Chicken Breasts
This fantastic baked chicken dish will impress! It's not only gorgeous, but delicious as well. This dish will help you hit your macros, and is enough to feed a crowd or to save for special weekday lunches. This dish is well suited to families and your Non-Keto guests. Serve as is or top with sauce.
Servings 8 Servings
Calories 226kcal
Ingredients
Marinade
- 1 tsp Tomato Bullion Knorr
- 3/4 cup Water
- 2 tbsp olive oil
- 1/2 tsp garlic powder
Chicken Breasts
- 4 Skinless Chicken Breasts About 3.5 to 4 lbs
- 1 15 ounce container ricotta cheese
- 1 10 ounce package frozen chopped spinach thaw or microwave and squeeze dry
- 1/2 tsp garlic powder or 1 fresh clove of garlic minced
- 2 eggs beaten
- 8 oz Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese shredded is best
- 3 Roma Tomatoes Sliced
Instructions
- Marinate chicken breasts in tomato bullion oil and garlic powder for at least one hour. Can be left overnight in fridge if desired. I do this in a ziploc bag so the marinade bag can be turned over and will soak into all sides of the meat.
- Preheat oven to 350F
- Butterfly chicken breasts and pound flat with the flat side of a meat mallet. ( See Tips for instructions if you are not sure how to do this). Hint: It's a good idea to wear kitchen gloves if you have them. This can be messy.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and cheese.
Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. - Top with sliced tomatoes and salt/pepper if desired. The tomatoes will keep the breasts moist and add flavor.
- Bake at 350 degrees F (175C) for 60-70 minutes, or until chicken is cooked through and the internal temp of the thickest part of the meat is 165F. Use a thermometer to check.
- Let rest 10 minutes, slice breasts in half horizontal and serve with a side. See tips for topping with sauce.
Notes
* If you don't like tomato sauce skip marinading in the tomato bullion and brine breasts instead. This will keep them moist while cooking.
* Oven temps and cooking times can vary. Make sure to always check poultry to ensure it's done. An internal temp in the thickest part of the meat should be 165F and the juices should run clear.
Nutrition
Serving: 0.5breast | Calories: 226kcal | Carbohydrates: 2g | Protein: 22g | Fat: 14g | Sodium: 361mg | Fiber: 1g | Net Carbs: 1g | Fat Ratio per Serving: 55.75% | Protein Ratio per Serving: 38.94% | Carb Ratio per Serving: 1.77%