Spinach and Ricotta Stuffed Chicken
1 cup All Bran Buds cereal OR All Bran Original cereal
2 Tbsp chopped fresh parsley
1/2 tsp each, salt and fresh cracked pepper
2 tsp plus 2 Tbsp vegetable oil
1/4 cup finely chopped shallots
1 clove garlic
4 cups fresh chopped spinach (1 cup of frozen spinach, thawed and drained)
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 Tbsp chopped fresh thyme
Process cereal in a food processor until it has reached a
breadcrumb-like texture. Transfer to a large plate and toss with parsley
and half the salt and pepper.
In a large non-stick skillet, heat 2 tsp of the oil over medium high
heat. Cook shallots until tender, about 4 minutes. Add garlic and cook
one minute. Stir in spinach and cook until spinach and wilted and no
liquid remains, about 3 minutes. Let cool. Stir in ricotta, Parmesan and
thyme.
Butterfly chicken by slicing breast in half lengthwise, keeping one end
connected. Stuff each chicken breast by dividing the ricotta mixture
evenly into each chicken breast. Fold over to close and repeat with
remaining chicken breasts.
Dip stuffed chicken breasts into egg and then into the cereal crumb
mixture, pressing gently to evenly coat. In a large oven-proof skillet,
heat oil over medium heat and brown chicken on all sides. Transfer to
375 degrees F oven and bake until chicken is cooked through, about 25
minutes.
YIELDS: 6 servings
PER CHICKEN BREAST: 340 Calories, 38 g Protein, 16 g Carbohydrate, 15 g
Fat, 7 g Dietary Fibre
Posted by: Darlene BC <dsharple@shaw.ca>
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