Chicken Breast with Ricotta and Parmesan

Chicken Breast with Ricotta and Parmesan Makes 6 servings Prep time: 20 minutes Cook time: 20 minutes Ingredients: 6 boneless, skinless chicken breasts (about 3 1/2 oz each) 1 cup lowfat Ricotta cheese 1/2 cup Yukon gold potato, cooked, mashed 2/3 cup grated Parmesan cheese 1 tbsp each: parsley, marjoram, tarragon, finely minced 2 garlic cloves, minced 1/2 tsp salt 1/4 tsp pepper 2 quarts low sodium chicken broth Make pocket in each chicken breast by slicing lengthwise through thickest portion; set aside. Combine Ricotta cheese, potato, Parmesan cheese and herbs; mix until blended. Place about 1/4 cup of stuffing mixture into each chicken breast. Roll each breast into a log and wrap with plastic wrap, sealing each end to form a "sausage." Bring chicken broth to a boil; reduce heat to simmer. Place chicken breasts in broth and gently simmer until firm, about 20 minutes. Remove chicken breasts from broth. Bring broth to boil and reduce to 4 cups. Remove plastic wrap from each chicken breast. Slice and serve in broth. Nutritional Facts Per Serving for meal recipe: Calories: 255 Total Fat: 8 g Saturated Fat: 5 g Cholesterol: 85 mg Sodium: 681 mg Calcium: 24% Daily Value Protein: 37 g Carbohydrates: 8 g Dietary Fiber: 0 g