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Ricotta and Artichoke-Stuffed Chicken Breasts
- 1 cup ricotta cheese
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 1 teaspoon dried basil
- 2 skinless, boneless chicken breast halves
- 1 pinch freshly ground black pepper
- 1 pinch ground cumin
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 17.6g|
|Saturated Fat 6.9g|
|Total Carbohydrate 16.8g|
|Dietary Fiber 3.6g|