CHICKEN BREAST SATURATED FAT RECIPES

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RICOTTA-STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT



Ricotta-Stuffed Chicken Breasts Recipe: How to Make It image

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 9

1 cup whole-milk ricotta cheese
1 cup shredded Italian cheese blend
2/3 cup grated Parmesan and Romano cheese blend
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning
8 bone-in chicken breast halves (14 ounces each)
4 teaspoons olive oil

Steps:

  • In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

Nutrition Facts : Calories 605 calories, FatContent 29g fat (11g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 486mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 79g protein.

LOW-FAT CHICKEN STEW RECIPE - FOOD.COM



Low-Fat Chicken Stew Recipe - Food.com image

This recipe originated from a certain Italian chef on food network. I have made this stew several times, and it is absolutely delicious!!

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, diced
1 carrot, peeled, diced
1 small onion, chopped
salt and pepper
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can low sodium chicken broth
1/2 cup fresh basil leaf, minced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1 1/2 lbs chicken breasts, with ribs (2)
1 (15 ounce) can kidney beans, drained (rinsed)

Steps:

  • Heat the oil in a large heavy bottomed saucepan over medium heat.
  • Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
  • Season with salt and pepper, to taste.
  • Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
  • Add the chicken breasts.
  • Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
  • Transfer the chicken breasts to a cutting board and cool for 5 minutes.
  • Discard the bay leaf.
  • Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts.
  • Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
  • Season with salt and pepper, to taste.

Nutrition Facts : Calories 495.3, FatContent 24.1, SaturatedFatContent 5.8, CholesterolContent 109, SodiumContent 516, CarbohydrateContent 25.5, FiberContent 7.2, SugarContent 7.1, ProteinContent 44.7

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