Of which 2.4 g sugars and 5.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Iron (spinach)
Allergens milk
Spinach and ricotta stuffed chicken
Chicken breast that looks restaurant-made, with no baking sheet and no oven.
Ingredients
- 2 large chicken breasts (400 g / 14 oz) — about 200 g each
- 80 g (2¾ oz) fresh spinach
- 80 g (2¾ oz) ricotta
- 2 cloves garlic, minced (6 g)
- 2 tsp herbes de Provence (2 g)
- 1 tbsp olive oil (15 g / ½ oz)
- salt and pepper, to taste
Method
- Cut a pocket into the side of each chicken breast with a sharp knife, without cutting all the way through.
- Mix the spinach, ricotta, garlic, salt and pepper for the filling.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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