Herb and Ricotta Stuffed Chicken

Recipe developed by Chef Leslie Cairns

Herb and Ricotta Stuffed Chicken

Serve this dish with a salad and why not try the red pepper coulis on top of the chicken.


  • 1 cloves garlic, sautéed
  • 1 tbsp extra virgin olive oil
  • 1.5 cups ricotta
  • 1 egg
  • ¼ cup chopped herbs
  • ¼ tsp black pepper
  • 2 large (6 ounces each) chicken breasts (boneless and skinless)


Sauté garlic in olive oil.
Combine ricotta, eggs, garlic, and herbs.
Cut slit in fattest side of the chicken breast.
Stuff mixture into chicken breast.
Heat olive oil in skillet.
Brown chicken in skillet than transfer to a 350F preheated oven.
Bake for approximately 20-30 minutes.

Nutrient Analysis

Calories: 277 KCal

Protein: 32 g

Carbohydrates: 5 g

Total Fat: 13 g

Sodium: 181.5 mg

Phosphorus: 387 mg

Potassium: 353 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/2 chicken breast

Renal and Diabetic Exchanges

4 protein
1 milk

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