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Spinach Stuffed Chicken Breasts

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  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)

Preheat oven to 350°F.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg109.7%

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

Spinach Stuffed Chicken Breasts Recipe