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Angelica Duria shares a simple stuffed chicken recipe

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Real Milwaukee's Angelica Duria is embracing her culinary side a little more these days. The latest creation from her kitchen is a baked spinach and ricotta stuff chicken recipe. Take a closer look.

Baked Garlic Brown Sugar Chicken

Recipe courtesy: http://www.daydreamkitchen.com/2012/08/baked-garlic-brown-sugar-chicken/

  • 4 chicken breasts
  • 4 tbsp brown sugar
  • 4 minced garlic cloves or 4 tsp of minced garlic from a jar
  • 3 tsp olive oil
  • herbs & seasonings for chicken
  1. Preheat oven to 450°F.
  2. In small pan, sauté garlic with the oil it becomes soft.
  3. Remove from heat and stir in brown sugar to make a paste.
  4. Season chicken as desired. Place chicken breasts in a baking dish and top with the garlic and brown sugar paste.
  5. Bake uncovered for 20-35 minutes, depending on thickness of chicken.

For my side: Salad mixed with chopped steamed butternut squash and quinoa.  Toss with your favorite vinaigrette dressing. (I recommend Brianna's Real French Vinaigrette w/ the artichoke label)

Baked Spinach & Ricotta Stuffed Chicken

Recipe courtesy: http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html

  • 2-4 chicken breasts
  • 1 cup of low fat ricotta cheese
  • Small handful of baby spinach
  • Small handful of grape tomatoes, diced (optional)
  • 2 tbsp grate Parmesan cheese
  • 1 tbsp fresh chopped basil or parsley
  • 1 clove of garlic, minced
  • Salt and pepper and other seasonings, to taste
  • Panko or bread crumbs
  1. Preheat the oven to 400 degrees.
  2. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil/parsely, and garlic to taste. Mix until thoroughly combined.
  3. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
  4. Fill the cavity of the chicken breast with the ricotta mixture.
  5. Season each side of the chicken with sea salt and freshly cracked pepper and other seasoning, to taste.
  6. Carefully dip the chicken breasts in the panko/bread crumbs until both sides are evenly covered. Close the slit together with toothpicks
  7. Cook for 30-45 minutes (depending on the number of chicken breasts) or until the chicken is cooked through.
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