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Ricotta-Stuffed Chicken Breasts
Stuffed chicken breasts, just oozing with cheese, are bound to be a hit with kids and adults alike.
—3/4 cup (83 g) shredded Swiss cheese
—1/2 cup (125 g) ricotta cheese
—1 tablespoon (2.4 g) chopped fresh thyme
—1/8 teaspoon coarsely ground black pepper
—6 boneless skinless chicken breasts
—2 teaspoons unsalted butter
In a small bowl, fold together the Swiss and ricotta cheeses, thyme, and black pepper. Place a chicken breast on a flat surface. Cut a 2 1/2-inch (6.4-cm) horizontal slit into the side of each chicken breast to form a pocket. Stuff each pocket with 2 tablespoons (30 g) of the cheese mixture. Melt the butter in a skillet over medium-high heat. Add the chicken and cook for 6 minutes. Turn; reduce the heat to medium and cook for 4-5 minutes longer, until the chicken is cooked through.
Yield: 6 servings
Per Serving: 181 calories (42% from fat, 53% from protein, 4% from carbohydrate); 23 g protein; 8 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 0 g sugar; 278 mg phosphorus; 232 mg calcium; 75 mg sodium; 230 mg potassium; 286 IU vitamin A; 71 mg ATE vitamin E; 1 mg vitamin C; 66 mg cholesterol