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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