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Spinach-Stuffed Chicken

Prep time 15 mins
Cook time 25 mins
Yield Serves: 4
Brandy Nelson, 32, Plumas, Lake, Calif."Everyone in our family (even our four children) loves this recipe, spinach notwithstanding."

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 16-oz. bag frozen chopped spinach, thawed, squeezed dry
  • Salt and pepper
  • 4 boneless, skinless chicken breast halves
  • 1/4 teaspoon poultry seasoning
  • 3/4 cup dry white wine

Nutrition Information

  • calories 324
  • fat 12 g
  • satfat 2 g
  • protein 38 g
  • carbohydrate 8 g
  • fiber 4 g
  • cholesterol 82 mg
  • sodium 496 mg

How to Make It

  1. In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.

  2. Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.

  3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.