For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Parchment Packet Ricotta & Sun-Dried Tomato Pesto Chicken

Parchment Packet Ricotta & Sun-Dried Tomato Pesto Chicken
downloadEmail This Post
Parchment Packet Ricotta & Sun-Dried Tomato Pesto Chicken

Prep: 15 minutes
Bake: 40 minutes • Serves: 4

1. Beans:Preheat oven to 375°. Cut 4 (18 x 12-inch) sheets parchment paper; place lengthwise on work surface. Drain and rinse 1 (15.5-ounce) can reduced sodium cannellini beans; place in medium bowl.

2. Kale:Chop 2 cups kale; add to bowl with beans. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss and divide onto right side of parchment sheets.

3. Ricotta Cheese:Place 1/4 cup part-skim ricotta cheese in small bowl.

4. Sun-Dried Tomato Pesto:Stir 1/4 cup sun-dried tomato pesto into bowl with ricotta cheese.

5. Chicken Breasts:Place 4 boneless, skinless chicken breasts on top of bean mixture; spread with cheese mixture and sprinkle with 1/4 teaspoon crushed red pepper, if desired. For each packet, fold left side of parchment sheet over chicken and bean mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake 40 minutes or until internal temperature of chicken reaches 165°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam.

Approximate nutritional values per serving:
331 Calories, 8g Fat (2g Saturated), 99mg Cholesterol, 598mg Sodium,
21g Carbohydrates, 6g Fiber, 1g Sugars, 43g Protein

Chef Tip:
Serve chicken and bean mixture over zucchini noodles for a complete meal.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube