Spinach-Stuffed Chicken Breasts

Oxmoor House
Pine nuts are expensive and sometimes hard to find, but you can get the same crunch and a comparable flavor if you substitute toasted slivered almonds.
4 servings


+ Add To Shopping List
4 (4-ounce) skinned, boned chicken breast halves
1 (10-ounce) bag fresh spinach
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
2 tablespoons dried tomato bits
2 tablespoons pine nuts, toasted
1/2 teaspoon dried basil, divided
Cooking spray
1/3 cup dry white wine


1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.

2. Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.

3. Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.

4. Coat skillet with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and remaining 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.

Created date

April 2008

Nutritional Information

Calories 175
Caloriesfromfat 22 %
Fat 4.3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.6 g
Carbohydrate 5.1 g
Fiber 3.2 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 322 mg
Calcium 0.0 mg