Chicken Breasts Stuffed with Spinach and Ricotta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 146 μg | (243 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 160 g)
- 150 grams fresh, baby Spinach
- 1 shallot
- 1 garlic clove
- 20 grams butter
- salt
- freshly ground peppers
- Nutmeg
- 300 grams Ricotta cheese
- 2 eggs
- 2 Tbsps vegetable oil
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F). Rinse chicken breasts and pat dry. Rinse spinach, trim and spin dry. Peel shallot and garlic and finely chop. Melt butter in a pan and saute shallots and garlic until translucent.
2.
Add spinach, mix and season with salt, pepper and nutmeg. Remove from heat, cool, coarsely chop and mix with ricotta. Add eggs and season with salt, pepper and nutmeg. Use a sharp knife to cut chicken breasts, forming a pocket, and stuff with ricotta mixture.
3.
Secure with toothpicks and sear on all sides in a pan with hot oil. Transfer to oven and cook for 30-35 minutes. Remove and slice to serve.
