Dinner

Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network is for Dinner.

Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network takes 30 minutes to prepare.

Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network takes 10 minutes to cook.

Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network makes 6 servings.

The ingredients for Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network are:

Spinach 1C cooked
Ricotta Cheese Part Skim 1/2 c
Blue Cheese 1/2 c
Turkey Bacon 4 slices
Egg

Dry White Wine 1/2 C
Chicken Broth 1/2 C
Dijon Mustard 1 TBL
1 lemon
salt/peper

2 Tbl Olive Oil
Chicken Breast Thin sliced 1.5 lb

Here is how you make Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network:

MIx 1st 5 ingredients for filling and set asideHeat up next 5 ingredients and heat to boil until it is a sauce consisitency, set asideput filling on chicken then top with another piece chickenHeat up oil in pan and add chicken, cook 5 min each side then cover for 5 min, remove from pan and let sit for 5 minReheat sauce and serve over chickenReheat sauce in panServing Size: 4.8 ozNumber of Servings: 6Recipe submitted by SparkPeople user DRICHARDS1589.

The nutritional information for Spinach and Ricotto Stuffed Chicken Breasts with Lemony White Wine SAuce modified from Food Network is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 303.2

• Total Fat: 14.6 g
• Cholesterol: 126.0 mg
• Sodium: 635.2 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.7 g
• Protein: 34.9 g