Recipe - Stuffed Chicken Breasts

4 Boneless chicken breasts
skin on
1 md Onion, chopped
3 Cloves garlic, chopped
8 ounce Lowfat Ricotta Cheese
20 ounce Frozen spinach, defrosted
and drained
One half cup Fresh Basil, chopped
3 tablespoon Fresh Oregano, chopped
Salt and pepper to taste
Olive oil or vegetable spray
2 cup Cooked rice

Choose chicken breasts with skin for ease of preparation and attractive
presentation. However, to meet fat analysis below, remove skin before
eating. Preheat oven to 350 degrees F. Saute onion and garlic in olive
oil or vegetable spray until soft. Add onion and garlic to ricotta,
spinach, fresh basil and oregano and mix well. Lift chicken skin to form a
pocket between skin and meat. Fill with One fourth of the mixture. Repeat with
remaining breasts. Spray the topof each breast with olive oil spray. Bake
for 45 50 minutes, until browned. Serve over rice. Remove skin before
eating.

4 servings (1 breast, Three fourths cup stuffing, One half cup rice.

Nutritional analysis per serving: 402 Calories; 39.2 grams protein; 8.6
grams fat (3.9 grams saturated); 42 grams carbohydrate; 218 milligrams
sodium; 83.7 milligrams cholesterol.

From Recipe Card distributed in Ralph's Supermarkets from The Green House
Fine Herb display.

Typed by Syd Bigger

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip