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Spinach-Stuffed Chicken Breasts

Source of Recipe

Magic Menus for People with Diabetes - e-mail

SPINACH-STUFFED CHICKEN BREASTS

Exchanges
WW Points
Yield: 4 servings

- 1/2 10-ounce package frozen chopped spinach, defrosted and drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted

Preheat oven to 350ºF. Combine spinach, cheeses, and seasonings.

Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck skin edges underneath to form a neat package.

Brush chicken with melted margarine. Place in 2-quart baking dish. Bake uncovered for 45-50 minutes. Remove skin before serving.

One 1/2-breast serving equals): Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Fiber: 1 g, Sugars: 1 g, Protein: 36 g ++++ Exchanges: 5 Very Lean Meat, 1/2 Fat ++++ WWP: 5