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Meat - Spinach + Tomato Stuffed Chicken Breasts

Source of Recipe

from dwfoods com


List of Ingredients

4 sun dried tomatoes, packed in oil or dried

1 c. frozen chopped spinach, thawed and squeezed dry

1 tsp. lemon zest

2 tsp. unsalted butter, softened

3/4 tsp. dried parsley

4 boneless, skinless chicken breast halves, (1/4 lb. each)

toothpicks

1/2 c. seasoned breadcrumbs


Recipe

If using dried tomatoes, cover with boiling water in a bowl and let stand for 5 minutes, then drain.

Finely chop the tomatoes.

Combine the tomatoes, spinach, zest, butter and parsley together and set aside.

Preheat the oven to 350. Coat a baking pan with non stick cooking spray.

Place the chicken breasts between two sheets of wax paper and pound lightly to flatten slightly.

Divide spinach mixture into equal portions and spread over top of each flattened chicken breast.

Roll the chicken breasts up and secure with toothpicks. Place in the breadcrumbs and roll to coat.

Place in the baking pan and bake for 35 - 40 minutes, or until the chicken is opaque throughout.

Remove the toothpicks before serving.


Nutritional info per serving:

calories 293, fat 5.1g, 16% calories from fat, chol 111mg, prot 45.9g, carb 14.0g, fiber 2.6g, sugar 0.9g, sod 566mg, diet points 6.3.


Diabetic exchanges: Vegetable: 0.7, Bread: 0.7, Fat: 0.4, Very lean meat protein: 5.5