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Chicken Breast With Ricotta And Parmesan

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Ingredients

Adjust Servings:
6 (3 1/2 ounce) boneless skinless chicken breasts
1 cup low-fat ricotta cheese
1/2 cup yukon gold potato, cooked, mashed
2/3 cup grated parmesan cheese
1 tablespoon parsley, finely minced
1 tablespoon marjoram, finely minced
1 tablespoon tarragon, finely minced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 quarts low sodium chicken broth

Nutritional information

224.7
Calories
57 g
Calories From Fat
6.4 g
Total Fat
2.9 g
Saturated Fat
67.3 mg
Cholesterol
526.1 mg
Sodium
7.9 g
Carbs
0.5 g
Dietary Fiber
0.7 g
Sugars
34.1 g
Protein
487g
Serving Size

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Chicken Breast With Ricotta And Parmesan

Features:
    Cuisine:

    I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by marylyn.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chicken Breast With Ricotta and Parmesan, I have not tried this recipe I got this recipe from Obesity Help This recipe was posted by marylyn , I have not tried this recipe I got this recipe from Obesity Help This recipe was posted by marylyn


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    Steps

    1
    Done

    Make Pocket in Each Chicken Breast by Slicing Lengthwise Through Thickest Portion; Set Aside.

    2
    Done

    Combine Ricotta Cheese, Potato, Parmesan Cheese and Herbs; Mix Until Blended.

    3
    Done

    Place About 1/4 Cup of Stuffing Mixture Into Each Chicken Breast.

    4
    Done

    Roll Each Breast Into a Log and Wrap With Plastic Wrap, Sealing Each End to Form a "sausage."

    5
    Done

    Bring Chicken Broth to a Boil; Reduce Heat to Simmer. Place Chicken Breasts in Broth and Gently Simmer Until Firm, About 20 Minutes. Remove Chicken Breasts from Broth. Bring Broth to Boil and Reduce to 4 Cups.

    6
    Done

    Remove Plastic Wrap from Each Chicken Breast. Slice and Serve in Broth.

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    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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