Ricotta Stuffed Chicken
Low Carb Friendly Ricotta Stuffed Chicken, with Lemon Sauce
Servings: 4 Servings
Calories: 394kcal
Ingredients
Ricotta Stuffed Chicken Breast
- 1 pound boneless chicken breasts
- 1/2 cup ricotta cheese
- 2 tablespoons grated mozzarella cheese
- 1/2 cup fresh spinach, chopped can use parsley
- 2 tablespoons grated pecorino romano
- dash freshly ground nutmeg
- 1 egg, beaten
- 1/2 cup pork panko or as needed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- lemon wedges
Lemon Sauce
- 1/2 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons minced parsley
Instructions
- Preheat oven to 400 degrees F (204 C.)
Ricotta Stuffed Chicken Breast
- Flatten chicken breasts with meat pounder.
- Season with salt. Set aside.
- Mix ricotta, spinach, pecorino romana, nutmeg, and mozzarella with only half of the egg. Sprinkle with salt and pepper. Use salt sparingly as pecorino is salty.
- Put the ricotta mixture onto the chicken and fold over. Gently brush egg wash and cover with Pork Panko.
- You can put chicken in oven or at this point fry on one side for five minutes and turn over and place in oven. I like starting on top of the stove.
- Place parchment paper or silpat on baking sheet.
- Place on baking sheet. Brush the remaining egg on top. Sprinkle pork panko over chicken.
- Bake for twenty minutes and then test inside for doneness. Internal temperature has to be 165 F. or 74 C.
Lemon Sauce
- Make this once chicken is out of the oven and resting.
- Heat wine or broth. If using broth and not wine, lemon juice, till simmering, Add cold butter.
- Serve sauce immediately.
- Garnish with parsley.
Notes
Macros include the lemon sauce.
Without the Lemon sauce: Calories: 311 Fat: 12 g Carbs: 1 g Protein: 46 g
Nutrition
Serving: 4servings | Calories: 394kcal | Carbohydrates: 3g | Protein: 46g | Fat: 5g