Wednesday, February 13, 2013

Spinach and Ricotta Chicken - Making the Cut (Jillian Michaels)

1 cup part-skim ricotta cheese
1/3 cup reduced fat Parmesan Cheese
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg

6 (6 ounce) boneless skinless chicken breast halves
1/2 cup dry white wine

Preheat oven to 350.

To prepare filling, combine all filling ingredients.

To prepare chicken, place each chicken breast between 2 sheets heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides; place chicken seam side down, in a 13x9 inch baking dish. Pour wine over chicken. Cover dish with foil .

Bake for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until the chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.

Makes 6 servings.

No comments:

Post a Comment