TLC Cooking "Spinach-Stuffed Chicken Breasts"

Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts

YIELD Makes 4 servings
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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:

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.

This recipe appears in: Chicken

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