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Vegetable Stuffed Chicken Breasts

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  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Vegetable Stuffed Chicken Breasts Recipe