Spinach Stuffed Chicken Breast

Ingredients:

• 4 oz fat free ricotta cheese
• 8 oz frozen spinach, thawed
• ½ cup chopped onion
• 1 garlic glove
• 1 tsp oregano
• ½ cup finely chopped fresh parsley
• 4 (4 oz) chicken breast – pounded thin
• ½ cup plain breadcrumbs
• 4 tsp mustard
• 2 tsp olive oil

Directions:

1. Make the stuffing: Combine first 6 ingredients (ricotta cheese through parsley) in a mixing bowl. Set aside.
2. Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even ¼ -inch thickness with a meat-pounder.
3. SEASON each chicken breast with salt and pepper to taste.
4. DIVIDE the stuffing between the breasts, mounding it along the center of each.
5. FOLD the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick.
6. Using a butter knife or your hands, SPREAD 1 tsp mustard over each chicken roll and then dip in plan breadcrumbs.
7. SPRAY the bottom of a baking dish with nonfat cooking spray. Place the chicken in the dish.
8. Lightly drizzle the olive oil over the chicken.
9. Bake chicken in preheated 350°F oven for 30 minutes or until juices run clear and top of chicken is crispy.

Nutrition Facts:

305 Calories; 42g Protein; 16g Carbohydrate; 7.5g Fat; 2g Saturated Fat; 103mg Cholesterol; 3g Dietary Fiber