Chicken: 3 pt. Stuffed Chicken Breasts
Source of Recipe
www.chefmom.com
List of Ingredients
One 1-pound 4-ounce skinless boneless chicken breast
1 tsp olive oil
1 cup finely chopped mushrooms
1/2 cup cooked spinach, thoroughly drained and squeezed dry, chopped
1 garlic clove, minced
1/2 tsp salt
1/4 tsp crushed red pepper flakes
11/2 ounces smoked mozzarella cheese, thinly sliced
1/2 cup low-sodium chicken broth
11/2 cups stewed tomatoes
1 T chopped fresh basil leaves or 1/2 tsp driedRecipe
1. Preheat oven to 375 F. Spray an 8" square baking pan with non-stick cooking spray.
2. Place chicken breast, skinned-side down, between two sheets of plastic wrap. With meat mallet, pound chicken lightly to an even 1/4" thickness. Set chicken aside.
3. In medium skillet, heat oil; add mushrooms. Cook over medium heat, stirring constantly, 5 minutes, until all liquid has evaporated. Add spinach and garlic; cook, stirring constantly, 2 minutes longer. Stir in salt and crushed red pepper.
4. Arrange half of the mushroom mixture lengthwise along center of chicken breast; top evenly with cheese, the remaining mushroom mixture. Fold long sides of chicken over stuffing, overlapping slightly. Secure with kitchen string.
5. Place stuffed chicken breast in prepared baking pan, seam-side down; add 1/4 cup of the chicken broth. Bake, covered, 30 minutes, basting once, until chicken is cooked through and juices run clear when pierced with a fork.
6. While chicken is baking, in blender or food processor, combine tomatoes and the remaining 1/4 cup chicken broth; puree until smooth. Transfer tomato mixture to small saucepan; cook over low heat, stirring occasionally, 5 minutes, until heated. Stir in basil; set aside and keep warm.
7. Let chicken breast stand 10 minutes. Carefully remove string, then slice into equal pieces. Serve with warm tomato mixture
Serves 6.
Per serving: 159 calories; 25 g protein; 4 g fat; 6 g carbohydrates; 94 mg calcium; 448 mg sodium; 60 mg cholesterol; 2 g dietary fiber.
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