Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes
"I found this in a diabetic cookbook I was given.
I had to cook a little longer then started in the recipe, but it was a wonderful meal.
I served it with white rice.
Points 5."
photo by REENA M.
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 946.36 ml moderately packed fresh spinach, coarsely chopped
- 29.58-44.37 ml sun-dried tomatoes with Italian herbs, in olive oil, drained and julienned
- 78.78 ml shredded reduced-fat mozzarella cheese
- 29.58 ml grated parmesan cheese
- 566.99 g boneless skinless chicken breast halves
- 4.92 ml dried Italian seasoning
- 3.69 ml garlic powder
- 1.23 ml salt
- 2.46 ml ground black pepper
- 14.79 ml extra virgin olive oil
directions
- Coat a large nonstick skillet with nonstick cooking spray.
- Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
- Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
- Set aside.
- 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 flesh together and securing with a wooden toothpick, if necessary.
- Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
- Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
- Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
- Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot.
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Reviews
-
Thanks for sharing this wonderful recipe. Simply awesome. I followed the instructions as it is. I had cooked it in a small skillet one at a time. I cooked 4. Only change I made, at the end I put one tea spoon pesto & whipped cream, sprinkled chilly flakes. It was so juicy & succulent and super delicious. My children loved it. I shall make it again and again. -
So good! It's messy to make, but it's worth it. This chicken is filled with flavor, super-juicy, and looks great on the plate. It's probably a good idea to cook the breast for longer though, because cooking chicken for that short amount of time can be a health hazard. I doubled the cooking time, and the chicken was still moist and delicious. -
This was good! We made as written and also had to cook an extra 10-15 minutes. Thanks for sharing. -
Dancer, as usual a fabulous recipe! I can not believe I forgot to rate this and I even took a picture of it.. (though not the best quality pic.) My hubby adored it and we recognize it as a weekday or weekend meal and a fantastic "company" dinner recipe... elegant, delicious and quick and easy, leaving time to be able to enjoy your company. Loved it! Thank you for sharing. Aug 7/09 just an update I have made this many times and we still adore the flavor explosion! thank you -
I made this twice now. The first time I used boneless thighs. It was good but messy. Tonight I made it with the boneless breast. I added a little minced garlic to the spinach both times and some extra tomatoes tonight with a little mushroom. It is just plain good. BTW when I made with thighs I followed the instructions and then cooked about 15-20 min longer at 350 in oven Thanks Dancer! I am Diabetic with a goal of getting off the meds with diet and excercise. Finding yummy recipes like this help me stick with the goal!! Sandra
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RECIPE SUBMITTED BY
Dancer
Guelph, 0
