Oven Roasted Stuffed Chicken Breasts

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.

3. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.

4. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

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Nutrient	Quantity
Total fats	215.2216 g
Protein	51.5462 g
Carbohydrates	68.3056 g
Energy	2385.994 kCal
Fatty acids, total saturated 18:3 undifferentiated	17.3134 g
Water	191.5915 g
Aspartic acid	2.9211 g
Calcium, Ca	1109.35 mg
Lutein + zeaxanthin	18.95 g
Fiber, total dietary	2.855 g
Carotene, beta	64.87 g
Niacin	3.9022 mg
Vitamin A, RAE	282.21 g
Arginine	1.8873 g
Riboflavin	0.7017 mg
Tocopherol, beta	0.0216 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.6844 g
Glutamic acid	8.3717 g
Sodium, Na	1101.05 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8953 g
Total lipid (fat)	215.2216 g
Manganese, Mn	0.571 mg
Fructose	1.3397 g
Proline	3.4281 g
Fatty acids, total saturated 16:0	20.5975 g
Fatty acids, total saturated 8:0	1.101 g
Sucrose	0.0091 g
Choline, total	55.4994 mg
Sugars, total	4.7577 g
Serine	1.804 g
Fatty acids, total saturated 10:0	1.4313 g
Fatty acids, total saturated 18:0	6.7124 g
Vitamin B-6	0.1653 mg
Selenium, Se	72.389 g
Ash	7.0405 g
Vitamin D	14.88 IU
Fatty acids, total saturated 18:1 undifferentiated	45.2213 g
Pantothenic acid	0.9075 mg
Phenylalanine	1.752 g
Copper, Cu	0.2363 mg
Betaine	0.098 mg
Thiamin	0.5961 mg
Retinol	276 g
Methionine	0.8309 g
Iron, Fe	6.0674 mg
Carbohydrate, by difference	68.3056 g
Phosphorus, P	824.42 mg
Folate, total	102.39 g
Dihydrophylloquinone	0.594 g
Tocopherol, gamma	0.6546 mg
Fatty acids, total saturated 4:0	0.6947 g
Alanine	1.5182 g
Cholesterol	84.88 mg
Valine	2.0658 g
Fatty acids, total saturated 18:2 undifferentiated	88.4626 g
Glycine	1.0077 g
Carotene, alpha	0.2 g
Glucose (dextrose)	1.0018 g
Fatty acids, total saturated 14:0	6.6654 g
Zinc, Zn	5.3331 mg
Isoleucine	1.7763 g
Maltose	1.0368 g
Tocopherol, delta	0.1064 mg
Fatty acids, total saturated 12:0	13.1029 g
Fatty acids, total polyunsaturated	105.776 g
Tocotrienol, gamma	0.5616 mg
Leucine	3.5906 g
Tocotrienol, alpha	0.0054 mg
Vitamin A, IU	1029.73 IU
Folate, DFE	133.17 g
Tryptophan	0.4045 g
Vitamin C, total ascorbic acid	0.023 mg
Phytosterols	319.95 mg
Folic acid	44.28 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 6:0	0.254 g
Starch	32.2164 g
Tyrosine	1.696 g
Vitamin B-12	1.3482 g
Vitamin K (phylloquinone)	42.9204 g
Fatty acids, total saturated	51.1746 g
Histidine	1.3119 g
Fatty acids, total monounsaturated	47.2555 g
Threonine	1.5308 g
Folate, food	58.11 g
Vitamin D (D2 + D3)	0.248 g
Cryptoxanthin, beta	0.07 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	2.1057 mg
Magnesium, Mg	79.12 mg
Lysine	3.5926 g
Potassium, K	668.44 mg
Cystine	0.3992 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.5 cup	148	16	2
Oregano	1 teaspoon	2.65	0.6892	0.0428
Vegetable oil	2 tablespoons	234.464	0	27.2
bread crumb	0.5 cup	213.3	38.8692	2.862
walnut	0.75 cup	1445.34	0	163.5
chicken breast half	6	0	0	0
part milk ricotta cheese	1 cup	342.24	12.7472	19.6168