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Nutrition Facts
Serving Size 1 (203g) Recipe makes 4 servings The following items or measurements are not included below: sun-dried tomatoes with Italian herbs 1/3 cup reduced-fat mozzarella cheese
Calories 205
Calories from Fat 53		(26%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 299mg		12%
Potassium 541mg		15%
Total Carbohydrate 1.7g		0%
	Dietary Fiber 0.8g	3%
	Sugars 0.3g
Protein 34.7g		69%
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Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes

Recipe #126580 | 32 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Dancer^
Jun 20, 2005

I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.

SERVES 4 (change servings and units)

Ingredients

4 cups moderately packed fresh spinach, coarsely chopped
2-3 tablespoons sun-dried tomatoes with Italian herbs, in olive oil, drained and julienned
1/3 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
20 ounces boneless skinless chicken breast halves
1 teaspoon dried Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil

Directions

1
Coat a large nonstick skillet with nonstick cooking spray.
2
Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
3
Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
4
Set aside.
5
Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
6
Close by pressing flesh together and securing with a wooden toothpick, if necessary.
7
Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
8
Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
9
Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
10
Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
11
Serve hot.

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Featured Reviews for This Recipe

From: Marmie's

On Aug 9, 2009

Dancer, as usual a fabulous recipe! I can not believe I forgot to rate this and I even took a picture of it.. (though not the best quality pic.) My hubby adored it and we recognize it as a weekday or weekend meal and a fantastic "company" dinner recipe... elegant, delicious and quick and easy, leaving time to be able to enjoy your company. Loved it! Thank you for sharing. Aug 7/09 just an update I have made this many times and we still adore the flavor explosion! thank you

0 people found this review helpful

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From: Chef #531811

On May 13, 2009

I made this twice now. The first time I used boneless thighs. It was good but messy. Tonight I made it with the boneless breast. I added a little minced garlic to the spinach both times and some extra tomatoes tonight with a little mushroom. It is just plain good. BTW when I made with thighs I followed the instructions and then cooked about 15-20 min longer at 350 in oven Thanks Dancer! I am Diabetic with a goal of getting off the meds with diet and excercise. Finding yummy recipes like this help me stick with the goal!! Sandra

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From: ChoCho

On Jun 18, 2006

This was a hit! I really like the combination of ingredients and seasonings. I decided to broil the chickens because I overstuffed them and had lots of toothpicks holding them together. The chickens turned out very juicy! Will definately make again!

2 people found this review helpful

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From: pixelbrain

On Sep 3, 2006

As someone who is fairly new to cooking, I enjoy a meal that has only a few ingredients, is easy to prepare, and tastes great. This meal meets my expectations. Just be careful hollowing out the chicken, and make sure you don't punch a hole through, becaue the cheese will melt out.