Prune, Ricotta and Bacon Stuffed Chicken Breast
Why we love this Stuffed Chicken Breast recipe
Everything’s better with bacon
Serving this Stuffed Chicken Breast
Prune, Ricotta and Bacon Stuffed Chicken Breast
This sweet and savory stuffed chicken breast recipe is easier than you think! Try this healthy + delicious recipe from Chris Mohr, Phd, RD.
Ingredients
- 2 lb chicken breasts
- ½ cup California Prunes chopped
- ½ cup ricotta
- 1 cup seasoned Italian breadcrumbs
- Avocado or olive oil spray
- 1 cup frozen spinach rinsed and drained
- ¼ cup turkey bacon or lean ham
Instructions
- Preheat oven to 375F (190C) degrees
- Remove spinach from freezer and in a colander, rinse under running water until defrosted. Drain well by wringing out spinach in a clean kitchen towel.
- Carefully butterfly chicken breast (like a Pita bread, open on one side).
- Cook the bacon or ham until crisp and chop finely.
- In a separate bowl, mix Prunes, ricotta, drained spinach and cooked bacon.
- Add mixture to the open part of the chicken breast, folder over to close and secure with toothpicks (if needed).
- Add breadcrumbs to a large enough bowl to coat chicken.
- Spray chicken with olive oil (or avocado oil) spray to coat.
- Dip and coat both sides of the chicken in the breadcrumbs.
- Spray nonstick, oven safe pan with avocado oil or olive oil spray.
- Heat over medium heat and add stuffed chicken breasts to the pan.
- Cook about 3-5 minutes or until browned. Flip and brown on other side.
- Spray topside of chicken again with oil spray and place in preheated oven.
- Bake about 30 minutes or until chicken is heated to the proper temperature (165 F / 75 C ), all the way through.
- Serve and enjoy.
Notes
Serve with pasta or brown rice.
Nutrition
Calories: 340kcalCarbohydrates: 25gProtein: 40gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 111mgSodium: 558mgPotassium: 837mgFiber: 3gSugar: 7gVitamin A: 3338IUVitamin C: 4mgCalcium: 127mgIron: 2mg
