Ingredients
- Canola oil - amount as needed
- 1 garlic clove
- 2 tbsp. chopped onion
- 2 cups of spinach
- 1 cup of cottage cheese
- 1 tbsp. of epazote
- 1 pinch of salt
- 1 pinch of black pepper
- 2 chicken breasts
- 4 slices of turkey bacon
Sauce Ingredients
- 1 tbsp. of marinated chipotle
- 1 Guajillo chile
- 1 Pasilla chile
- 1 garlic clove
- 1/2 onion
- 1/4 cup noncaloric sweetner
- 1/2 cup of chicken broth
- 1 pinch of salt
- 1 pinch of black pepper
Preparation
Preheat your oven to 350F. In a skillet, heat the canola oil, saute garlic and onions. Toss the spinach and ricotta into the skillet, add flavor with epazote, salt, and pepper. Let it cool down.
Sprinkle salt and pepper on both sides of the chicken breasts. Cover them with the mixture, except for the corners. Roll each chicken breast with slices of bacon and secure with toothpicks. Sear breasts in a hot pan with a little oil.
Put the chicken breasts directly in the oven to finish cooking. While the chicken is baking, in a blender, mix the chiles, garlic clove, onion, sweetner and broth. Heat the sauce in a sauce pan, and add a touch of salt and pepper. Serve the chicken with the chili sauce on top. You can strain the sauce for a smoother texture.
Cooking Time:
30 minutes
Yield
4 servings
Nutritional Information
Amount Per Serving:
- Calories: 202
- Total Fat: 9g
- Cholesterol: 38mg
- Sodium: 612 mg
- Total Carbohydrates: 15g
- Protein: 15g
