Vegetable Stuffed Chicken Breasts
|Skinless boneless chicken breasts||12 Ounce|
|Olive oil||1 Teaspoon|
|Cooked chopped spinach||1⁄2 Cup (8 tbs), squeezed|
|Celery||1⁄4 Cup (4 tbs), diced|
|Garlic||1⁄3 Clove (1.67 gm), chopped|
|Carrots||3 Medium, pared|
|Zucchini||3⁄4 Cup (12 tbs), diced|
|Sesame seeds||1⁄2 Teaspoon, toasted and chopped|
|Parsley||1⁄2 Teaspoon, chopped|
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.