July 11, 2010

RICOTTA AND SPINACH-STUFFED CHICKEN BREASTS


Printed from COOKS.COM


□   1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
□   2/3 cup part-skim ricotta cheese
□   1 tbsp. shredded fresh parmigiano-reggiano cheese
□   1 tsp. grated lemon rind
□   1/2 tsp. black pepper
□   1/4 tsp. crushed red pepper
□   1/4 tsp. salt
□   2 garlic cloves, minced
□   4 skinless, boneless chicken breast halves
□   8 very thin slices prosciutto
□   cooking spray



Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes.
Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 8 minutes or until chicken is done.
Submitted by: Sherry Monfils.

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