Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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. 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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