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Sunday, August 1, 2010

Spinach and Ricotta Stuffed Chicken

Submitted by Timara

6-4oz. boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

6 slices turkey bacon

1/2 sweet onion chopped finely

3 garlic cloves, minced

10oz. package of frozen spinach, thawed

1 egg

1 cup part-skim ricotta cheese

freshly ground black pepper and nutmeg, to taste

1/2 cup low sodium chicken broth

Preheat oven to 400 degrees F.

Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.

Set aside.

Heat oil in non-stick skillet over medium heat.

Add turkey bacon and let cook until just beginning to crisp around edges (about 3 min.).

Add onion and garlic and continue to gently sautee' until soft (about 3-5 min.).

Remove from heat.

Wring out defrosted spinach of any access water.

The spinach should be dry to the touch.

In a bowl, lightly beat egg.

Add turkey bacon mixture, spinach and ricotta.

Mix to combine. Season to taste with pepper and nutmeg

Lay a chicken breast on a flat surface.

Scoop a small amount of the spinach mixture toward one end of the breast.

Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.

Place in oven-proof baking dish, and continue with remaining breasts.

Pour chicken broth around the chicken into the bottom of the dish.

This will help prevent the dish from drying out.

Season the top of the stuffed chicken with salt and pepper.

Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.

Serve immediately while still hot.

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