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Spinach, Feta, Ricotta Stuffed Chicken is for Dinner.

Spinach, Feta, Ricotta Stuffed Chicken takes 20 minutes to prepare.

Spinach, Feta, Ricotta Stuffed Chicken takes 25 minutes to cook.

Spinach, Feta, Ricotta Stuffed Chicken makes 2 servings.

The ingredients for Spinach, Feta, Ricotta Stuffed Chicken are:

Chicken Breast, no skin, 2 breast, bone and skin removed
Spinach, frozen, 0.5 package (10 oz) yields
*Ricotta cheese, fat-free, 2 oz
Feta Cheese, 0.25 cup, crumbled
Breakstone Fat Free Sour Cream, 2 tbsp
Garlic, 1 clove
Onions, raw, 3 tbsp chopped
Salt, 0.5 tsp
Pepper, black, 0.5 tsp
Oregano, ground, 0.25 tsp
Basil, 0.25 tsp
Sundried tomatoes, 0.25 cup
*Extra Light Olive Oil, 1 tbsp

Here is how you make Spinach, Feta, Ricotta Stuffed Chicken:

Preheat oven to 375 degrees. Put 1/2 tbsp olive oil in pan and add onion and garlic. Cook until onion is transparent. Combine all ingredients except chicken, in a bowl mixing well. Using a paring knife, make a pocket in each chicken breast. Take the mixture and stuff it in each chicken breast. Brown each chicken breast, skin (smooth) side down in a med-high skillet with olive oil for a few minutes each. If there is more stuffing than what you need, reserve what's left and spread over the tops of chicken for the last 10 minutes of baking. Place in covered casserole for 25-30 minutes.Number of Servings: 2Recipe submitted by SparkPeople user CLS367.

The nutritional information for Spinach, Feta, Ricotta Stuffed Chicken is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 444.8

• Total Fat: 14.5 g
• Cholesterol: 160.0 mg
• Sodium: 1,305.1 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.1 g
• Protein: 63.3 g