lovely dinner: sesame-coated chicken stuffed with ricotta and spinach
This recipe is also from the April 2005 issue of Cooking Light
, part of a whole set of recipes with ricotta (including how to make homemade ricotta). I love ricotta. It's my favorite cheese. Sesame-Coated Chicken Stuffed with Ricotta and Spinach
12oz prewashed baby spinach
8oz ricotta cheese
6 6oz skinless, boneless chicken breast halves
1T extra virgin olive oil
2T sesame seeds (I omitted because I had none. They would have been good, though.)
1 1/2C chopped tomato
2/3C thinly sliced fresh basil
1/2C chopped red onion
1t extra virgin olive oil
1/2t grated lemon rind
dash red pepper
Preheat oven to 450°C. Heat a large nonstick skillet over medium heat and add spinach to pan, cook til it is wilted. Drain it, then finely chop. Put spinach in bowl, with ricotta, pepper, salt, nutmeg and stir well to combine.
Pound chicken to 1/4" thickness. Spread ricotta mixture on flattened chicken, leaving a 1/4" border. Roll the chicken up like a jelly roll, and place the rolls seam side down in a baking dish. Sprinkle salt and pepper over rolls, drizzle with olive oil, and sprinkle with the sesame seeds. Bake for 20 mins or until chicken is done.
To make the sauce, combine chopped ingredients and stir gently. Serve over chicken.
Serving size = 1 chicken roll and about 1/2C sauce. Per-serving info is: calories 348 (29% from fat); 11.1g (sat 3.8g, mono 4.6g, poly 1.8g); protein 49.6g; carbs 12.3g; fiber 4.1g; cholesterol 114mg; iron 3.6mg; sodium 480mg; calc 245mg
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