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Spinach And Walnut Stuffed Chicken Breasts

Healthycooking's picture
Ingredients
  Olive oil/Canola oil 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Shallots/Small onions 2 , finely chopped
  Frozen spinach 10 Ounce, thawed and drained (1 Package)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Low fat cream cheese 1 Ounce (At Room Temperature)
  Grated nutmeg 1 Pinch
  Boneless skinless chicken breast halves 1 1⁄2 Pound (4 Pieces)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Use a sharp meat knife or kitchen scissors to trim off all the excess fat from the chicken breasts.
2. Remove the long fillet from each and reserve for another use.
3. With the tip of a sharp knife, make a deep slit from the rounded end in each fillet to make a pocket.
4. Preheat the oven to 350°F.

MAKING
5. In a skillet, heat 1 tablespoon of oil over moderate heat.
6. Add and sauté garlic and shallots for about 5 minutes, until soft and lightly browned.
Take skillet off the heat and stir in the spinach, walnuts, cream cheese, nutmeg and seasonings.
Spoon about 1/4th of this filling into each pocket, packing the filling firmly.
7. Weave long wooden toothpicks or skewers through the edges of the open end of the pocket to secure and fasten each chicken breast.
Place the stuffed chicken breasts on a rack over a roasting pan
8. Coat them lightly with the oil.
9. Roast the chicken for about 15 minutes until tender and cooked through.
10. Just before serving, transfer to a hot broiler and broil for 5 minutes, until nicely browned on top.

SERVING
11. Slice each breast at a slant and arrange on a serving plate.
12. Spoon the juices over and around and serve with a salad of your choice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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