Spinach and Ricotta Baked Chicken

February 24, 2014

Baking the ricotta and spinach mixture in the same dish as the chicken keeps the chicken nice and moist. The red onion and dill give the dish a nice, pleasant taste without being overwhelming.

3 chicken breasts (boneless, skinless)
1 small red onion, chopped
3 garlic cloves, minced
20 oz frozen spinach, thawed
2 Tbsp parsley flakes
1 Tbsp dill
15oz part-skim ricotta cheese
1 egg, slightly beaten

Preheat oven to 350 degrees; butter a baking dish. In a large bowl, combine the red onion, garlic, spinach, parsley, dill, ricotta cheese and egg. Place the chicken in the prepared dish; salt and pepper to taste. Spoon the ricotta mixture around the chicken. Bake for 25-30 minutes, or until chicken juices run clear.

Nutritions

Calories
182

Sodium
150mg
6% DV

Fat
9g
14% DV

Protein
12g
24% DV

Carbs
14g
4% DV

Fiber
5g
23% DV