Spice up your boring chicken breast with this Kale, Mushroom, Ricotta, Turkey Bacon & Red Wine Stuffed Chicken Breast recipe. This is sure to become a favorite!
First, you'll heat up a small skillet on medium heat. Add one teaspoon of extra virgin olive oil, a quarter cup of red wine, half a cup of chopped baby kale, half a cup of sliced mini bella mushrooms, 1 slice of cooked and chopped turkey bacon and one minced garlic clove. Add sea salt and pepper to taste. Simmer and cook for 10 minutes.
Next, in a bowl, combine mixture with two tablespoons of light extra smooth ricotta cheese. Spread mixture on top of a large butterflied chicken breast (click here for instructions on how to butterfly a chicken breast).
Roll up chicken breast and hold in place with toothpicks.
Drizzle chicken with a quarter teaspoon of extra virgin olive oil, sea salt, pepper and garlic powder to taste. Place chicken on foil lined baking sheet coated with cooking spray. Bake at 350° F for 30 minutes. Slice in half and serve.
Kale, Mushroom, Ricotta, Turkey Bacon & Red Wine Stuffed Chicken Breast
Makes 2 servings
Ingredients:
1 Large Chicken Breast, Butterflied and pounded (Click here for instructions on how to butterfly a chicken breast)
1/2 cup Baby kale, chopped
1/2 cup Mini bella mushrooms, sliced
1 Slice turkey bacon, cooked and chopped
1 Garlic clove, minced
1/4 cup Red wine
1 1/4 tsp Extra virgin olive oil
2 tbsp Light extra smooth ricotta cheese
Sea salt and pepper to taste
Garlic powder to taste
Instructions:
- Preheat oven to 350°.
- In a small skillet, on medium heat, add red wine, kale, mushrooms, garlic and 1 tsp of extra virgin olive oil. Add sea salt and pepper to taste. Simmer and cook for 10 minutes.
- Once mixture is cooked, mix in with ricotta cheese.
- Spread mixture onto butterflied chicken breast. Roll up and keep in place with toothpicks.
- Drizzle chicken with 1/4 tsp of extra virgin olive oil, sea salt, pepper and garlic powder to taste.
- Place chicken on a foil lined baking sheet coated with cooking spray.
- Bake for 30 minutes. Slice in half and serve.
Makes 2 servings. Each serving is approximately 280 calories.
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