Ricotta Cheese and Spinach stuffed Chicken Breasts


  • 20 oz uncooked boneless skinless chicken breast(s) (Use 2 10oz chicken breasts butterfly and pound)   
  • 1/2 cup  part-skim ricotta cheese   
  • 1 egg white 
  • 10oz package frozen spinach (thawed)   
  • 4 cup(s) fresh mushroom(s)   
  • 1/2 clove  garlic   
  • 2 oz shredded fat free mozzarella


  • Sauté mushrooms, spinach and garlic
  • In a bowl, combine ricotta, egg white, mozzarella
  • Add sautéed mushrooms, spinach and garlic
  • Lay out pounded chicken breasts and place 1/2 of ricotta mixture in each
  • Roll up each breast and secure with toothpicks or kitchen twine
  • Sear in pan on each side for approximately 3 min per side until chicken is cooked through

This recipe yeilds four servings
Points Plus value is 6pp per serving