4 Boneless Skinless Chicken Breast
4 Slices Prosciutto
4 Slices Mozzarella Cheese
4 Tablespoons Low Fat Ricotta Cheese
4 Tablespoons Grated Parmesan Cheese
Sea Salt
Fresh Ground Pepper
Italian Spice Blend
1 Cup Patti's Marinara Sauce (see recipe June 21, 2010)
Preheat oven to 350ยบ
Butterfly chicken breast (slice towards the meatier edge) to open up. On each breast put one slice mozzarella, one slice prosciutto, spread 1T ricotta over the prosciutto and top with 1T parmesan. Sprinkle with Italian spice blend, salt and pepper to taste. Roll up and secure with kitchen twine (or toothpicks). Place in baking dish and top each chicken bundle with 1/4 cup marinara sauce. Bake about 45 minutes or until chicken is cooked all the way thru.
~Source: I made this one up myself ;-)
Patti’s Notes: You could use store bought marinara sauce, but my sauce is so quick and easy to make and has no added chemicals or preservatives. Instead of butterflying the chicken, you could pound the chicken between pieces of plastic wrap but I’m not a fan. Don't forget to remove the twine (or toothpicks) before serving.
Tip of the Day: Deli Counter. I got the prosciutto and mozzarella at the deli counter. That way I only had to buy 4 slices instead of an entire package of each.
Healthy Meter: for a 6 ounce chicken breast: 227 cal; 6g fat, 6 carbs, 39g protein.
Note to Aaron: I even got out the food scale and weighted the raw chicken just for you. :xoxo:
4 Slices Prosciutto
4 Slices Mozzarella Cheese
4 Tablespoons Low Fat Ricotta Cheese
4 Tablespoons Grated Parmesan Cheese
Sea Salt
Fresh Ground Pepper
Italian Spice Blend
1 Cup Patti's Marinara Sauce (see recipe June 21, 2010)
Preheat oven to 350ยบ
Butterfly chicken breast (slice towards the meatier edge) to open up. On each breast put one slice mozzarella, one slice prosciutto, spread 1T ricotta over the prosciutto and top with 1T parmesan. Sprinkle with Italian spice blend, salt and pepper to taste. Roll up and secure with kitchen twine (or toothpicks). Place in baking dish and top each chicken bundle with 1/4 cup marinara sauce. Bake about 45 minutes or until chicken is cooked all the way thru.
~Source: I made this one up myself ;-)
Patti’s Notes: You could use store bought marinara sauce, but my sauce is so quick and easy to make and has no added chemicals or preservatives. Instead of butterflying the chicken, you could pound the chicken between pieces of plastic wrap but I’m not a fan. Don't forget to remove the twine (or toothpicks) before serving.
Tip of the Day: Deli Counter. I got the prosciutto and mozzarella at the deli counter. That way I only had to buy 4 slices instead of an entire package of each.
Healthy Meter: for a 6 ounce chicken breast: 227 cal; 6g fat, 6 carbs, 39g protein.
Note to Aaron: I even got out the food scale and weighted the raw chicken just for you. :xoxo:
My plate as shown above: just under 300 calories for 1/2 chicken breast, 1/2 cup whole wheat pasta with marinara, roasted Brussels sprouts (with EVOO S&P). Paul's plate as shown below, around 500.
Easy Meter: Not difficult but assembly required. I’d say on a scale of 1-10, 1 being easiest, this would be about a 3.5.
Easy Meter: Not difficult but assembly required. I’d say on a scale of 1-10, 1 being easiest, this would be about a 3.5.
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