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Ricotta Chicken

Chicken stuffed with ricotta cheese, artichoke hearts, sun dried tomatoes, and fresh herbs.



½ cup ricotta cheese

3 Tablespoons pine nuts

2 Tablespoons fresh basil, chopped

1 Tablespoon fresh thyme, chopped

1 teaspoon garlic, chopped

2 Tablespoons sun dried tomatoes, chopped

1 artichoke heart, chopped

1 pound boneless skinless chicken breast, pounded ¼ inch thick, being careful not to tear the meat

½ cup white wine

Salt and pepper, to taste



1.Preheat oven to 350 degrees F.

  1. In a large bowl, combine the ricotta cheese, pine nuts, basil, thyme, garlic, sun dried tomatoes, and artichoke heart. Mix well.
  2. Lay the pounced chicken breast flat and divide the cheese mixture evenly.
  3. Spread the cheese mixture over the top of the chicken breast and roll the chicken breast tightly.
  4. Place the chicken seam side down into a baking pan.

6.Pour the white wine into the baking pan with the chicken, and add the salt and pepper.

  1. Bake at 350 degrees for 40 minutes or until done and juices run clear. Serve.


Tip: You can prepare this dish a day or two in advance and store in the refrigerator until you’re ready to bake and serve it.


Makes 4 servings. Per serving: 222 calories, 28 g protein, 4 g carbohydrate, 10g total fat, 4 g saturated fat, 79mg cholesterol, 283mg sodium.


Recipe Resource: Weight Loss Surgery for Dummies , by Marina Kurian, MD, FACS, Barbara Thompson, and Brian Davidson