Ricotta Stuffed Chicken Breasts
A few years ago, when I was on the South Beach diet, I came across this recipe. It immediately became a family favorite! Coming from an Italian background, I felt compelled to make a few changes. I don't know how SB friendly it is with my changes, but I'm sure it isn't too far off base.
Ricotta Stuffed Chicken Breasts
A few years ago, when I was on the South Beach diet, I came across this recipe. It immediately became a family favorite! Coming from an Italian background, I felt compelled to make a few changes. I don't know how SB friendly it is with my changes, but I'm sure it isn't too far off base.
Cooking Instructions
- 1
Preheat oven to 350°F.
- 2
Divide chicken breast into two pieces, horizontally, to create thin "sheets" of meat. Place between pieces of plastic wrap and pound thin, but try to avoid making holes. You can also use a tortilla press to thin the meat. Lightly sprinkle each piece of chicken with salt and pepper.
- 3
In a small bowl, combine filling ingredients. Spoon equal amounts of filling into the center of each "sheet" of chicken. Roll or wrap the chicken around the filling and place into a large, greased baking dish. Place in oven for about 15 minutes..
- 4
Combine all of the sauce ingredients in a medium sauce pan. Simmer for about 15 minutes.
- 5
Remove chicken from the oven and generously spoon the sauce over the top. Optional: sprinkle with mozzarella during the last 15 minutes of baking.
- 6
Return chicken to oven for about 40 minutes.
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