Photo: Lily Banse
Ricotta and Artichoke-Stuffed Chicken Breasts
6 ingredients
10 min + 30 min
2 servings
openrecipes
"A delicious spin on Italian cuisine, this recipe is really easy to follow and always turns out great. You can serve the chicken over your favorite pasta with your favorite sauce. My favorite sauce to serve with this dish is a creamy pesto."
Estimated Nutrition (whole recipe, rough)
414
Calories
47g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Artichoke | 1 medium (128g) | 60 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ricotta cheese
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 1 teaspoon dried basil
- 2 skinless, boneless chicken breast halves
- 1 pinch freshly ground black pepper
- 1 pinch ground cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes