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Chicken Piero

Submitted by: Mary on 10/08/2005
2190 views
2.78 avg rating
167 votes
 
 
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Ingredients

1/2 C Sun dried tomatoes- not oil packed
1 10 oz Package frozen chopped spinach, thawed and well drained
2 C Ricotta cheese
2 T Parmesan cheese, grated
8 whole chicken breasts, boned and skinned
1/2 C Almond flour, seasoned with italian herbs
SAUCE:

1 T Butter
1/4 t Salt
1/8 t Pepper
1 C Heavy cream
1 t Xanthan gum

Directions

CHICKEN:



Preheat oven to 350 degrees.



Place sun-dried tomatoes in small bowl, cover with boiling water, and let stand for about 30 minutes.



Combine spinach, sun dried tomatoes, ricotta and Parmesan cheese.



Divide chicken breasts into 8 portions (2 halve each).



On one half of chicken breast, place about 1/4 cup spinach mixture. Cover with the other piece of chicken.



Dip chicken on both sides into almond flour, coating well. Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve with sauce.



SAUCE:



Heat butter in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low-heat stirring constantly, until smooth and bubbly. Remove from heat, stir in milk or broth. Heat to boiling, stirring constantly.

Servings

8

Calories

7.25

Time to prepare

25 minutes

Difficulty

Easy
 

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