Garlic Spinach Ricotta Stuffed and Topped Chicken

You’ll Need:

  • 6 oz Boneless Chicken Breast (165 Cal)

  • 2 oz Mozzarella/Parmesan Blend cheese (202 Cal)

  • 3.75 oz Ricotta Cheese (175 Cal)

  • Garlic Salt

  • Basil

  • .5 cup Frozen Spinach (22 Cal)

Cheese Mixture: Simply mix the cheeses and spices together in a bowl. Season to your taste I don’t measure spices!

Chicken: Preheat oven to 425°

I use a boneless chicken breast. They come weighing 10 oz. I cut this in half and then use just one half per serving.

Season chicken with salt/pepper and Italian seasoning if you like.

Spray 8×9 pan and lay chicken flat.

Add cheese mixture to one side of the chicken breast. Fold the piece of chicken and add more on top. Cook for 20 minutes (results vary. My oven is slow). Once almost done, sprinkle a little more mozzarella cheese on top and broil to add a nice golden finish!

Finishes off at 54g protein, 8g carbs, 4g sugar, 34g fat for 562 total calories


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