1 cup | Ricotta, cheese, whole milk | |
½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
1 (ea. 1.76 oz) | Egg, large | |
1 tbsp | Italian Seasoning Spice Mix | |
½ tsp | Salt, Kosher salt, table salt | |
¼ tsp | Pepper, black, ground | |
30 oz | Chicken Breast, skinless, raw | |
1 cup | Tomato puree, canned, no salt added | |
½ tsp | Onion Powder | |
½ tsp | Garlic Powder | |
1 cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
¼ cup 1 tbsp | Basil, fresh leaves | |
3½ lb | altogether (view nutrition facts) |
Preparation
- Serving size:9.30 oz (calculated)Notes: 1 stuffed chicken breast (6 oz of raw meat)
- Temperature: 400 °F
- In a bowl, mix together the ricotta, parmesan, egg, Italian seasoning, salt and pepper.
- Cut a pocket into the chicken breasts, making sure not to cut all the way through.
- Line a baking tray with parchment paper and place the chicken breasts on it.
- Season the tomato puree with onion and garlic powder.
- Spread 2 teaspoons of tomato sauce on each chicken breast.
- Top with about 3 1/2 to 4 tablespoons of the cheese mix, then add the remaining tomato sauce, another 2 tablespoons per chicken breast.
- Sprinkle with the mozzarella.
- Bake in the oven until the chicken is done and the mozzarella is golden-brown, about half an hour.
- Serve, optionally garnished with some fresh basil.
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count368 kcal
- % of calories by macros
Fat 43.8 % 161 kcal 17.5 g Net Carbs 5.7 % 21 kcal 5.2 g Dietary Fiber 0.5 % 2 kcal 1.1 g Protein 50.0 % 184 kcal 45 g - Approx. WW SmartPoints™6.3
- Cholesterol 178.7 mg
- Sodium 550.7 mg
- Fat 17.5 g
- Saturated Fat 9.2 g
- Trans Fat 0 g
- Carbohydrates 6.3 g
- Dietary Fiber 1.1 g
- Total Sugars 2.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 45 g
- Calcium 323.9 mg
- Iron 2.1 mg
- Magnesium 64.9 mg
- Potassium 746.8 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 162.1 mcg
- Vitamin B12 0.8 mcg
- Vitamin C 4.8 mg
- Folate 30.1 mcg
- Folic Acid 0.6 mcg