Stuffed chicken breast with zoodles and tomato sauce

Creamy ricotta. Savory spinach. Sharp cheddar cheese. What the what? Those ingredients enveloped by tender chicken and covered with an herby tomato sauce, make this dish a keeper. And by “keeper,” we mean low-carb fabulosity at its finest!
Creamy ricotta. Savory spinach. Sharp cheddar cheese. What the what? Those ingredients enveloped by tender chicken and covered with an herby tomato sauce, make this dish a keeper. And by “keeper,” we mean low-carb fabulosity at its finest!
USMetric
4 servingservings

Ingredients

  • 4 4 chicken breastchicken breasts
  • 513 oz. 150 g baby spinach
  • 8 oz. 225 g goat cheese or ricotta cheese
  • 4 oz. 110 g shredded cheddar cheese
  • 2 oz. 60 g butter
  • salt and pepper
  • grated parmesan cheese
Tomato sauce
  • 2 oz. 60 g butter
  • 1 1 shallotshallots
  • 2 2 garlic clovegarlic cloves
  • ½ tablespoon ½ tablespoon red wine vinegar
  • 2 tablespoons 2 tablespoons tomato paste
  • 14 oz. 400 g crushed tomatoes
  • ½ teaspoon ½ teaspoon salt
  • 1 teaspoon 1 teaspoon dried basil
  • 1 teaspoon 1 teaspoon dried oregano
  • pepper, to taste
Zoodles
  • 2 2 zucchini

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Sauté the baby spinach until it shrinks. Salt and pepper. Place in a bowl and mix with the ricotta cheese.
  3. Slice the chicken breasts lengthwise, but don't cut all the way through. Place in a greased baking dish. Fill the chicken breasts with the ricotta cheese mix and sprinkle shredded cheese on top. Add dollops of the rest of the butter.
  4. Bake in oven for about 20–30 minutes, until the chicken is cooked all the way through. You can later pour the juices into the tomato sauce, giving it additional flavor.
  5. Chop shallot and garlic finely. Fry in butter until soft without letting it turn brown. Add tomato paste, vinegar, crushed tomatoes and bring to a boil. Add the herbs. Let simmer on low heat for at least 15 minutes and salt and pepper to taste. (NOTE: The sauce will be enough for two batches, so freeze half of it and save for another time or use it for a low-carb pizza).
  6. Make spirals out of the zucchini, so called zoodles, with a spiralizer. If you don't have a spiralizer you can make thin zucchini strips with a potato peeler.
  7. Fold in the zoodles in the hot tomato sauce and serve immediately with the chicken.

Tip!

You can make the tomato sauce while the chicken is in the oven, or you can make it first, so that it has more time to simmer and develop more flavor. Tomato sauces only get better, the longer they are allowed to simmer.

Although the sauce is enhanced by the powerful flavors of dried herbs, garnishing the dish with fresh herbs makes it incredibly fresh and festive.

6 Comments

  1. Chris
    Hi I have been trying to print some recipes but with no avail
  2. Peter Biörck Team Diet Doctor
    Hi Chris!

    Just "right klick! on the picture for the recipe and choose print.

  3. Paul DTS
    I not a fan of Zoddles, I much prefer Boddles (Butternut Squash Noodles)
  4. Elroy Jubinville
    First, start by washing your zucchini and patting dry. Then, prep your zoodles by spiralizing them. You can watch an awesome tutorial from Inspiralized here .
  5. Airlia
    I need clarification on the amount of crushed tomatoes to add - one can of crushed tomatoes here in the States is 28 ounces. However, diced tomatoes are available in 14 ounce cans. Would someone from Team Diet Doctor please let me know how many ounces or grams to use? Thanks.
  6. Mary
    I just love this recipe!! I've served it up to all sorts of people and they love it, hardly realising that it is low carb! I sometimes add a little chopped fresh red chilli to the tomato sauce to give a little kick to the taste. But it's great without.

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