Spinach-Stuffed Chicken Breasts
Like other greens, spinach is an excellent source of vitamin A in the form of beta-carotene, a powerful disease-fighting nutrients.
Makes 4 servings
|4||boneless skinless chicken breasts (about 1 pound)|
|5||ounces frozen chopped spinach, thawed and squeezed dry|
|2||tablespoons freshly grated Parmesan cheese|
|1||teaspoon grated lemon peel|
|1/4||teaspoon black pepper|
|Nonstick olive oil cooking spray|
|1||cup thinly sliced mushrooms|
|6||slices (2 ounces) thinly sliced low-fat turkey ham|
|1||cup white grape juice|
- Trim fat from chicken; discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4 inch thick.
- Preheat oven to 350°F. Pat spinach dry with paper towels. Combine spinach, Parmesan, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray; add mushrooms. Cook and stir over medium heat 3 to 4 minutes or until tender.
- Arrange 1-1/2 slices turkey-ham over each chicken breast. Spread each with one-fourth of spinach mixture. Top each with mushrooms. Beginning with longer side, roll chicken tightly. Tie with kitchen string.
- Place stuffed chicken breasts, seam side down, in 9-inch square baking pan. Lightly spray chicken with cooking spray. Pour white grape juice over top. Bake 30 minutes or until chicken is no longer pink.
- Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired.
|Serving Size:||1 stuffed chicken breast (without garnish)|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||21 %|
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