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Spinach-Stuffed Chicken Breasts
Yield: Makes 4 servings
Like other greens, spinach is an excellent source of vitamin A in the form of beta-carotene, a powerful disease-fighting nutrients.
Ingredients:
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
Preparation:
1.
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.
2.
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.
3.
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.
4.
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.
5.
Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired.
Nutritional Information:
| Serving Size: 1 stuffed chicken breast (without garnish) | |
| Sodium | 302 mg |
| Protein | 26 g |
| Fiber | 2 g |
| Carbohydrate | 10 g |
| Cholesterol | 71 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 21 % |
| Calories | 187 |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
Chicken
