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Thursday, August 2, 2012

"Not Single For Long" Recipe of the Week

When you're a single girl like me, you sit around thinking often about how you can no longer be single. Granted, I could be out meeting eligible bachelors, but its way easier to sit around and theorize about not being single, rather than doing it.

While I'm doing that, I'm also always on the look out for new, healthy and delicious recipes to make. As you can see by my photos, I love food. No questions there. So, I've reshaped some of my favorite recipes from my mother's recipe (and Pinterest, clearly). I call these my "Not Single For Long" recipes because they are absolutely delicious and look really impressive. If someone cooked this for me on a dinner date, I would certainly get down on one knee and propose right there (perhaps this is only in the fantasy world I live in).

Today's feature recipe is a Ricotta and Spinach Stuffed Baked Chicken Breast. This is adapted from a SkinnyTaste.com but I changed it up, made it a little better for you and then cooked it up. Here we go!

This recipes does take a while, so I suggest making it in the early afternoon for dinner. The best part about the recipe is that the stuffed chicken breasts reheat well, even after freezing. The recipe makes 8 breasts, so I automatically keep four in the fridge and freeze four in case I need a quick, healthy dinner on the go.

Photo Credit: SkinnyTaste.com

Spinach and Ricotta Stuffed Chicken Breasts

Makes 8 breasts. 

Serving size: 1 breast, Calories: 194.7, Fat: 7 g, Protein: 24.2 g, Carb: 7.2 g, Fiber: 1.5 g

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites
  • 5 oz fresh spinach, sauteed to taste
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella
  • olive oil non-stick spray
  • 1 cup of your favorite marinara sauce
  • salt and pepper to taste 
 Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, sauteed fresh spinache, 2 tbsp egg whites, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 5 more minutes.


Photo Credit: SkinnyTaste.com

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