Saturday, 2 November 2013

Kale, Mushroom, Ricotta, Turkey Bacon & Red Wine Stuffed Chicken Breast


Spice up your boring chicken breast with this Kale, Mushroom, Ricotta, Turkey Bacon & Red Wine Stuffed Chicken Breast recipe. This is sure to become a favorite!




First, you'll heat up a small skillet on medium heat. Add one teaspoon of extra virgin olive oil, a quarter cup of red wine, half a cup of chopped baby kale, half a cup of sliced mini bella mushrooms, 1 slice of cooked and chopped turkey bacon and one minced garlic clove. Add sea salt and pepper to taste. Simmer and cook for 10 minutes.


Next, in a bowl, combine mixture with two tablespoons of light extra smooth ricotta cheese. Spread mixture on top of a large butterflied chicken breast (click here for instructions on how to butterfly a chicken breast). 



Roll up chicken breast and hold in place with toothpicks. 


Drizzle chicken with a quarter teaspoon of extra virgin olive oil, sea salt, pepper and garlic powder to taste. Place chicken on foil lined baking sheet coated with cooking spray. Bake at 350° F for 30 minutes. Slice in half and serve. 


Kale, Mushroom, Ricotta, Turkey Bacon & Red Wine Stuffed Chicken Breast
Makes 2 servings

Ingredients:

1 Large Chicken Breast, Butterflied and pounded (Click here for instructions on how to butterfly a chicken breast)
1/2 cup Baby kale, chopped
1/2 cup Mini bella mushrooms, sliced
1 Slice turkey bacon, cooked and chopped
1 Garlic clove, minced
1/4 cup Red wine
1 1/4 tsp Extra virgin olive oil
2 tbsp Light extra smooth ricotta cheese
Sea salt and pepper to taste
Garlic powder to taste

Instructions:

  1. Preheat oven to 350°.
  2. In a small skillet, on medium heat, add red wine, kale, mushrooms, garlic and 1 tsp of extra virgin olive oil. Add sea salt and pepper to taste. Simmer and cook for 10 minutes. 
  3. Once mixture is cooked, mix in with ricotta cheese.
  4. Spread mixture onto butterflied chicken breast. Roll up and keep in place with toothpicks.
  5. Drizzle chicken with 1/4 tsp of extra virgin olive oil, sea salt, pepper and garlic powder to taste. 
  6. Place chicken on a foil lined baking sheet coated with cooking spray. 
  7. Bake for 30 minutes. Slice in half and serve. 


Makes 2 servings. Each serving is approximately 280 calories.