submitted by Sara on April 28 2019
contains animal productscontains dairy productscontains lactosecontains eggscontains meat

Ingredients
for
servings

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Preparation

  1. Serving size: 1 stuffed chicken breast (6 oz of raw meat)
  2. Temperature: 204 °C
  1. In a bowl, mix together the ricotta, parmesan, egg, Italian seasoning, salt and pepper.
  2. Cut a pocket into the chicken breasts, making sure not to cut all the way through.
  3. Line a baking tray with parchment paper and place the chicken breasts on it.
  4. Season the tomato puree with onion and garlic powder.
  5. Spread 2 teaspoons of tomato sauce on each chicken breast.
  6. 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.
  7. Sprinkle with the mozzarella.
  8. Bake in the oven until the chicken is done and the mozzarella is golden-brown, about half an hour.
  9. Serve, optionally garnished with some fresh basil.
  10. Meal Prep Tip

  11. 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.

Nutrition Facts
for
serving

  • Calorie count
    362 kcal
  • % of calories by macros
    Fat44.2 %160 kcal17 g
    Net Carbs5.8 %21 kcal5 g
    Dietary Fiber0.6 %2 kcal1.1 g
    Protein49.4 %179 kcal44 g
  • Cholesterol 175.5 mg
  • Sodium 548.6 mg
  • Fat 17.4 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 43.9 g
  • Calcium 323.7 mg
  • Iron 2 mg
  • Magnesium 63.5 mg
  • Potassium 729.9 mg
  • Zinc 2.5 mg
  • Vitamin A (Retinol Equivalents) 161.8 mcg
  • Vitamin B12 0.8 mcg
  • Vitamin C 4.8 mg
  • Folate 29.7 mcg
    • Folic Acid 0.6 mcg