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Baked Stuffed Chicken & Spinach
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Description
A delicious meal that’s easy enough for a weeknight, but special enough for company!
Ingredients
- 1 Egg, Beaten
- 1 cup Part-skim Ricotta Cheese
- 1 cup Frozen Spinach, Thawed And Drained Of Excess Water
- Pepper To Taste
- ½ teaspoons Salt
- 5 whole 8 Ounce Sized Chicken Breasts, Sliced In Half Horizontally (butterflied)
- 1 cup Tomato Sauce
- ½ cups Shredded Mozzarella Cheese
Preparation
1. Preheat oven to 375 F.
2. Combine egg, ricotta, spinach, pepper and salt in a mixing bowl.
3. Spray a 9 by 13 baking dish with nonstick cooking spray.
4. Lay the chicken breasts into the dish. Top each breast evenly with the cheese mixture. Roll up the chicken breasts so that the cheese mixture is inside of the roll. Set the chicken rolls in the dish, seam side down.
5. Pour the tomato sauce evenly over the top of the chicken breasts.
6. Sprinkle the shredded mozzarella over the tops.
7. Bake for 35-45 minutes at least, or until cheese is melted and sauce is bubbling!
Calories per serving: 205* Fat: 6g* Fiber: 1g* Carbs: 4g* Protein: 33g* Points+: 5* Old Points: 4*
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