Ingredients Jump to Instructions ↓

  1. Frozen whole-wheat bread dough - thawed not risen

  2. 1 Egg white - lightly beaten

  3. 6 Boneless skinless chicken breasts

  4. 10 oz 284g Frozen chopped spinach

  5. 8 oz 227g Part-skim Ricotta cheese

  6. 1 teaspoon 5ml Minced garlic

  7. 1 Egg white

  8. 1 tablespoon 15ml Chopped parsley

  9. 4 teaspoons 20ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Thaw the bread dough and cut it into 6 pieces. On a floured surface, press each into a circle and roll into an oval 8 inches long by 6 inches wide. Brush the edges with egg white.

  2. Preheat oven to 350 degrees. Slice each chicken breast into 4 strips and place pieces in the center of each oval. Thaw and totally drain the spinach. Combine it with the Ricotta, garlic, egg white, Parmesan, parsley, and seasonings.

  3. Distribute filling over the chicken, fold over the dough pressing the edges together. Crimp with a fork and place on a nonstick baking sheet. Bake 15 to 20 minutes or until browned and crisp. Serve immediately.

  4. This recipe yields 6 servings.

  5. Nutritional Analysis Per Serving: Calories 400; Fat (grams) 13; Percent calories from fat 29; Percent polyunsaturated 7; Percent saturated 11; Percent monounsaturated 11; Cholesterol (milligrams) 96; Sodium (milligrams) 725; Protein (grams) 41; Carbohydrate (grams) 30; Fiber (grams) 4.


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