Thursday, August 4, 2016

Recipe Share: Spinach & Ricotta Stuffed Chicken with Mashed Cauliflower

I've been doing the Jillian Michaels' exercise DVD's for months now. I thought I'd give her recipes a try to that came with the DVD's. This recipe was so tasty. I really loved it and will definitely make it again.
Spinach & Ricotta filling:
1 C. part-skim ricotta cheese
1/3 C. reduced fat organic Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg

6 (6 oz.) skinless, boneless chicken breast halves
1/2 cup dry white wine (I just used chicken broth)

Preheat oven to 350 degrees. To prepare filling, combine all filling ingredients. To prepare chicken, place each chicken breast between two sheets of heavy duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides. Place chicken, seam side down, in a 13X9 inch baking dish. Pour wine (or broth) over chicken. Cover dish with foil. Bake for 30 minutes, basting chicken with wine (or broth) every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve or bowl; discard solids. Serve wine mixture over chicken.

For the mashed cauliflower:
6 cups cauliflower florets
3 Tbsp. butter
1 1/2 fluid oz. half and half
1/4 tsp. freshly ground pepper
can increase or decrease as desired

Steam cauliflower until soft. Puree in a food processor, adding butter and half and half. Season with pepper.

(These are the exact directions given in my Jillian Michaels' recipe book. When I made it I found the dish needed more seasoning for my taste. I added salt and red pepper flakes to my spinach/ricotta mixture, and I added salt , pepper, and a little more butter to the cauliflower. I also added chopped flat leaf parsley over the dish at the end.)

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