Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes Recipe #126580
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.
by Dancer^
32 min | 20 min prep
SERVES 4
- 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
- Coat a large nonstick skillet with nonstick cooking spray.
- Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
- Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
- Set aside.
- Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
- Close by pressing flesh together and securing with a wooden toothpick, if necessary.
- Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
- Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
- Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
- Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot.
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5 stars