Ricotta Stuffed Chicken with Sun-Dried Tomato Linguine the Editors of Publications International, Ltd.
Ricotta Stuffed Chicken with Sun-Dried Tomato Linguine
Makes 6 servings
|1||broiler-fryer chicken (3 pounds)|
|1||cup reduced-fat ricotta cheese|
|1||cup chopped fresh spinach leaves|
|4||cloves garlic, minced|
|2||teaspoons dried basil|
|2||teaspoons minced fresh parsley|
|1||teaspoon dried oregano leaves|
|Nonstick olive oil cooking spray|
|Sun-Dried Tomato Linguine|
- Preheat oven to 375°F. Split chicken in half with sharp knife or poultry shears, cutting through breastbone. Place chicken, skin side up, on counter and press with palm of hand to crack bone so that chicken will lie flat.
- Loosen skin over top of chicken using fingers and sharp paring knife; do not loosen skin over wings and drumsticks.
- Combine ricotta cheese, spinach, garlic, basil, parsley, oregano and salt in small bowl. Stuff mixture under skin of chicken, using small rubber spatula or spoon.
- Place chicken in roasting pan. Spray top of chicken lightly with cooking spray: sprinkle with paprika. Bake about 1 hour 15 minutes or until chicken is no longer pink in center and juices run clear. Serve with Sun-Dried Tomato Linguine. Garnish as desired.
|Serving Size:||includes Sun-Dried Tomato Linguine|
|Calories from Fat||26 %|
|Total Fat||15 g|
|Saturated Fat||4 g|
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