Make HowStuffWorks your homepage
Chicken has gained in popularity due to its health benefits and abundance around the world. Chicken can be separated into parts such as the leg, thigh, breast, wing and assorted other areas that are commonly used in stocks.
Related Categories:
> Beef> Fish
> Game Meat
> Lamb
> Pork
> Shellfish
> Turkey
> Pasta
> Pizza
> Vegetarian
REFERENCE LINKS
Spinach-Stuffed Chicken Breasts
by the Editors of Easy Home Cooking Magazine
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
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Spinach-Stuffed Chicken Breasts." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spinach-stuffed-chicken-breasts-recipe.htm> 16 May 2008.
Cooking Crabs