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Spinach Stuffed Chicken Breasts Recipe
|Boneless skinless chicken breasts||16 Ounce, halved (Two 8 Ounce Each Slices)|
|Frozen chopped spinach||5 Ounce, thawed, well drained|
|Freshly grated parmesan cheese||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Non stick cooking spray||1 Tablespoon|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Low fat turkey ham||2 Ounce, sliced (6 Slices)|
|Catawba juice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 966 Calories from Fat 251
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 8.9 g44.7%
Trans Fat 0.1 g
Cholesterol 329.2 mg
Sodium 902.5 mg37.6%
Total Carbohydrates 37 g12.4%
Dietary Fiber 4 g15.9%
Sugars 25.1 g
Protein 134 g268.1%
Vitamin A 270.5% Vitamin C 86.6%
Calcium 54.1% Iron 47%
*Based on a 2000 Calorie diet
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
Combine spinach, Parmesan, lemon peel and 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 half.
Spread each with 1/4 of the spinach mixture.
Top each with mushrooms.
Beginning with longer side, roll chicken tightly.
Tie with kitchen string.
Place stuffed chicken breasts in 9-inch square baking pan, seam side down.
Lightly spray chicken with cooking spray.
Pour Catawba 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.