All that red is paprika...don't skimp on it!
Ingredients:
Serves 4
2 chicken breasts (~1.2 lb total)
2 cups fresh spinach
2 tbsp skim or fat-free ricotta cheese
4 cloves garlic
a bit of olive/canola oil, or butter spray
1/2 cup shredded cheese of choice
Salt, pepper, paprika to taste
Note: the original recipe says it only serves 2. I believe that's a bit generous, since each breast is quite large, so I've reduced the serving size (and nutrition information) to reflect ~4 oz chicken/person (the recommended serving size of protein for women). Of course, this is entirely up to you.
To Make:
5-10 minutes
- Preheat oven to 400F
- Heat a little bit of oil in a pan or skillet (or coat with cooking spray)
- Mince or chop garlic cloves, and add to pan. Cook briefly, then add spinach
- Cook spinach (using a spatula to mix/move around) until the leaves are wilted, around 2 minutes.
- Add ricotta cheese and mix about 1 minute more, until the cheese is creamy. Take mixture off heat.
- Cut grooves into chicken breast each about 1/2"-1" apart, and going down about 3/4 of the way through the breast. Be careful not to cut all the way through.
- Divide the spinach and ricotta mixture evenly between the breasts, placing a little bit in each groove.
- Use a bit more oil/cooking spray to spread around baking dish so chicken won't burn on bottom, and then place chicken in the dish
- Season with salt and pepper to taste, then sprinkle the grated cheese over both chicken breasts
- Finally, season with paprika (and honestly, now is no time for restraint. Put a healthy heap on there! The flavor will be spectacular)
To Bake:
20-25 minutes
- Bake at 400F for 20-25 minutes until the juice from the chicken runs clear. Let cool briefly, then enjoy! (Thought: it would probably be quite delicious with a sprinkle of lemon on top.)
Serves 4.
Approximate Nutritional Information (per serving):
260 cals
10 g fat (5 g saturated)
110 mg cholesterol
360 mg sodium
2.4 g carbs(.6 g fiber, 1 g sugar)
37.5 g protein
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