Tuesday, May 04, 2010
Recipe: Spinach Stuffed Chicken Breasts
Preparation time: 10 min
Servings: 4
Cooking time: 35 min
Ingredients:
2 tsp unsalted butter, softened
2 tbsp parsley, minced
1/2 cup seasoned breadcrumbs
1 cup frozen chopped spinach, thawed
1 tsp lemon zest
4 sun dried tomatoes, packed in oil or dried
4 toothpicks
4 boneless, skinless chicken breast halves, about 4 oz each
Cooking Directions:
If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside.
Preheat oven to 350°F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.
Nutrition Facts
Calories 240
% Calories From Fat 25.1%
Total Fat 6.7g
Saturated Fats 2.4g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 1.3g
Cholesterol 78mg
Sodium 380mg
Total Carbohydrates 13g
Dietary Fiber 2.8g
Sugar 1.1g
Protein 31g
Recipe courtesy of Quality Health
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