Vegetable Stuffed Chicken Breasts Recipe
Summary
Difficulty LevelBit DifficultHealth IndexJust Enjoy
Ingredients
| Chicken breasts | 3 Ounce, skinned | |
| Olive oil | 1 Teaspoon | |
| 1/2 cup well-squeezed cooked chopped spinach | ||
| Celery | 1/4 Cup (16 tbs), diced | |
| 1/3 garlic clove, chopped with 1/4 teaspoon salt | ||
| 3 medium carrots, pared Iceberg lettuce leaves | ||
| Zucchini | 3/4 Cup (16 tbs), diced | |
| Sesame seeds | 1/2 Teaspoon, chopped | |
| Parsley | 1/2 Teaspoon, chopped | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Pound chicken breasts between 2 sheets of wax paper until slightly flattened.
Sprinkle both sides of chicken with salt and pepper; set aside.
Heat oil in small skillet.
Add spinach, celery, and chopped garlic; saute over medium heat 3 to 5 minutes.
Remove from heat.
Spread 1/3 of spinach mixture over boned side of each chicken breast.
Top each portion of spinach with 1 carrot, placing carrot on a diagonal, about 1 inch from edge of chicken breast; fold breast over carrot and roll up tightly.
Cover bottom of an 8-inch square baking pan with lettuce leaves; top with rolled chicken breasts.
Combine zucchini and sesame seeds and sprinkle over chicken.
Cover pan with foil and bake at 350°F.50 to 60 minutes.
Transfer chicken breasts to serving platter; discard lettuce leaves and garnish chicken with parsley.
Sprinkle both sides of chicken with salt and pepper; set aside.
Heat oil in small skillet.
Add spinach, celery, and chopped garlic; saute over medium heat 3 to 5 minutes.
Remove from heat.
Spread 1/3 of spinach mixture over boned side of each chicken breast.
Top each portion of spinach with 1 carrot, placing carrot on a diagonal, about 1 inch from edge of chicken breast; fold breast over carrot and roll up tightly.
Cover bottom of an 8-inch square baking pan with lettuce leaves; top with rolled chicken breasts.
Combine zucchini and sesame seeds and sprinkle over chicken.
Cover pan with foil and bake at 350°F.50 to 60 minutes.
Transfer chicken breasts to serving platter; discard lettuce leaves and garnish chicken with parsley.
Chef
