Wednesday, November 28, 2012

Sesame-Coated Chicken Stuffed with Ricotta and Spinach Recipe

So this was pretty good. D and I both know it is a Cooking Light Recipe but we don't know from where because it isn't on their site, and we don't remember which book we found it in (found the recipe elsewhere).

We had it with broccoli.

Sesame-Coated Chicken Stuffed with Ricotta and Spinach Recipe

Makes 8 servings

Vary the greens used in the stuffing, depending on your mood and preference. For an earthier flavor, try a combination of arugula and escarole instead of spinach.

12 ounce baby spinach
1 cup (8 ounces) Ricotta Cheese
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon salt
1/4 tsp ground red pepper
1 dash of freshly grated nutmeg
24 oz skinless, boneless chicken breast halves
1 Cooking spray
2 tablespoons sesame seeds

1 1/2 cups chopped tomato
2 tbsp basil
1/2 cup finely chopped red onion
1/2 teaspoon olive oil
1/2 teaspoon lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon salt

Preheat oven to 450°.

To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain spinach in a colander, pressing until barely moist. Place spinach on a cutting board; finely chop. Place spinach in a medium bowl. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, 1/4 teaspoon red pepper and nutmeg; stir well to combine.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil. Sprinkle rolls with sesame seeds, pressing gently to adhere. Bake at 450° for 20 minutes or until chicken is done.

To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.

Nutritional Information
Calories:161; Calories from Fat: 54; Total Fat: 6.0g; Saturated Fat: 2.1g; Trans Fat: 0.0g; Cholesterol: 59mg; Sodium: 284mg; Total Carbohydrates: 5.6g; Dietary Fiber: 1.7g; Sugars: 1.3g; Protein: 22.9g

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