STUFFED CHICKEN BREAST FLORENTINE*
Source of Recipe
Source: "The Complete Diabetes Prevention Plan"
Recipe Introduction
Yield: 4 servings
List of Ingredients
- 4 cups (packed) coarsely chopped fresh spinach
- 2 teaspoons crushed garlic
- 1/4 cup crumbled reduced-fat feta cheese
(plain or flavored with tomatoes and basil)
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Coat a large skillet with nonstick cooking spray. Add
the spinach and garlic and cook for a couple of minutes
over medium heat, until the spinach is wilted. Remove
from the heat and toss in the feta cheese.
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 the flesh together and
secure with a wooden toothpick if necessary. Sprinkle both
sides of the chicken pieces with some of the salt and pepper.
Wipe out the skillet, add the olive oil, and preheat over
medium-high heat. Add the chicken and cook for a couple of
minutes on each side, until nicely browned. Reduce the heat
to medium-low, cover, and cook for about 8 to 10 minutes, turning
occasionally, until the chicken is cooked through. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 213, Carbohydrate: 2 g, Cholesterol: 84 mg,
Fat: 6.7 g, Saturated Fat: 1.6 g, Fiber: 1 g,
Protein: 35 g, Sodium: 525 mg, Calcium: 92 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat
Recipe
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