Ricotta, Mozzarella and Asparagus Stuffed Chicken

Dinner tonight was an interesting experiment in using ingredients that were readily available in my refrigerator, pantry and freezer. I got my idea for this recipe here.

Ricotta, Mozzarella and Asparagus Stuffed Chicken

Ingredients:

• 2 chicken breasts
• 1/4 cup ricotta cheese, divided
• 1/4 cup mozzarella cheese, divided
• 2-4 Tbs Garli Garni (use garlic powder, Italian herbs, and pinch of red pepper flakes if you don't have it) we like our food fairly spicy, so you have to add this to taste
• 8 spears of Asparagus, washed, trimmed
• 1/2 C. Red Wine
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees F.
2. Flatten the chicken breasts to about 1/4" thick
3. Rub chicken with garli garni (spices), and salt and pepper
4. Place half of the ricotta and mozzarella  cheese on each breast (keep it in the middle)
5. Place 4 Asparagus spears on each breast
6. Fold the chicken breast over the filling, secure with toothpick(s).
7. Place chicken in baking pan, seam side down.
8. Pour the red wine over the chicken
9. Bake for about 25- 30 minutes or until the chicken is cooked through (juices run clear, or instant read thermometer reads 165 degrees F).

 Served with a big salad. Yum. 

Total Carbohydrate 5.2 g       Dietary Fiber 1.3 g = 3.9 g net carbs 

Calories: 191.8   Total Fat 7.7 g       Saturated Fat 4.5 g       Polyunsaturated Fat 0.4 g       Monounsaturated Fat 2.1 g   Cholesterol 47.3 mg   Sodium 140.9 mg   Potassium 374.3 mg