Spinach-Stuffed Chicken Breasts
Source of Recipe
internet list
List of Ingredients
2 boneless skinless chicken breasts (8 ounces each), halved
5 ounces frozen chopped spinach, thawed and well drained
2 tablespoons freshly grated Parmesan cheese
1 teaspoon grated lemon peel
1/4 teaspoon black pepper
Olive oil-flavored nonstick cooking spray
1 cup thinly sliced mushrooms
6 slices (2 ounces) thinly sliced low fat turkey-ham
1 cup white grape juice
Recipe
Trim fat from chicken; discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4 inch thick. Preheat oven to 350°F. Pat spinach dry with paper towels. Combine spinach,
Parmesan, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray; add mushrooms. Cook and stir over medium heat 3 to 4 minutes or until tender. Arrange 1-1/2 slices turkey-ham over each chicken breast. Spread each with one-fourth of spinach mixture. Top each with mushrooms. Beginning with longer side, roll chicken tightly. Tie with kitchen string. Place stuffed chicken breasts in 9-inch square baking pan, seam side down. Lightly spray chicken with cooking spray. Pour white grape juice over top. Bake 30 minutes or until chicken is no longer pink. Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired Makes 4 servings
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