Spinach-Stuffed Chicken Breasts Recipe - Cooking Index
Spinach-Stuffed Chicken Breasts Recipe - Cooking Index
An herbed spinach and cheese mixture is stuffed under the skin of plump chicken breasts, creating a dish that's perfect for a dinner party or a special romantic dinner. The skin is needed to encase the stuffing in the chicken breasts, but you may wish to remove it before eating to help reduce calories and fat grams.
Type: Chicken, Poultry| 3/4 cup | 177ml | Frozen choppen spinach - thawed, drained |
| 1/4 cup | 36g / 1.3oz | Low-fat ricotta cheese - (2 oz) |
| 1/2 cup | 73g / 2.6oz | Shredded part-skim mozzarella cheese - (2 oz) |
| 2 teaspoons | 10ml | Chopped fresh tarragon |
| = (or 1/4 tspn dried tarragon) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 4 | Chicken breast halves - (1 3/4 lbs) | |
| 2 teaspoons | 10ml | Olive oil |
Preheat oven to 350 degrees. Prepare a shallow baking pan with nonstick pan spray.
Combine the spinach, cheeses, and seasonings in a small bowl. Lift up the skin from each chicken breast half and stuff the spinach mixture between the skin and chicken meat. (Be careful no to tear the skin). Smooth the skin over the stuffing, tucking it underneath to form a neat package.
Brush the stuffed breasts with olive oil and place them bone-side down in a baking pan. Bake, uncovered, for 45 minutes, until the chicken is cooked and brown.
This recipe yields 4 servings. Serving size: 1/2 breast plus stuffing (with skin).
Exchanges Per Serving: 2 Vegetable, 4 Lean Meat.
Nutrition Facts: Calories 257; Calories from Fat 109; Fat 12g; Saturated Fat 4g; Cholesterol 90mg; Sodium 324mg; Carbohydrates 3g; Dietary Fiber 1g; Sugars 12g; Protein 34g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.