Wednesday, August 22, 2007

Spinach Stuffed Chicken Breast


6 boned and skinned chicken breasts
1 tsp. fresh thyme or 1/4 tsp. dry thyme
Olive oil

1 onion, chopped
1 tbsp. butter
1 tbsp. olive oil
1 lb. spinach, washed, stemmed and coarsely chopped or 1 box frozen spinach
15 oz. Ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. fresh basil, chopped or 1/2 tsp. dried basil
Freshly ground black pepper

1 c. plain yogurt
1 tbsp. red wine vinegar
1 ripe tomato, peeled, seeded and finely chopped
1 tsp. basil
Freshly ground black pepper

To prepare stuffing, cook the onion in the butter and oil until translucent. Add spinach to pan and cook until it is wilted and the moisture has evaporated. Transfer to bowl and cool. Stir in cheeses, basil and some pepper.

Pound chicken breasts thin. Place 1/6 of cheese-spinach mixture on each. Fold over and secure with poultry skewers or toothpicks. Rub chicken with olive oil and thyme. Transfer to oiled baking dish. Bake in 375 degree oven until skin turns golden brown, about 3 minutes.

To make sauce, mix the yogurt, vinegar and salt in small bowl. Stir in the tomato and basil. Add pepper to taste. Allow chicken breasts to cool for a few minutes. Serve with yogurt sauce.

Recipe without the sauce, using full fat products is 11 pts. Using light butter and part skim ricotta lowers the points to 10.

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