Spinach-Stuffed Chicken

Brandy Nelson, 32, Plumas, Lake, Calif.

"Everyone in our family (even our four children) loves this recipe, spinach notwithstanding."

Yield: Serves: 4
Cost per Serving: $2.44
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 12g
  • Saturated fat: 2g
  • Protein: 38g
  • Carbohydrate: 8g
  • Fiber: 4g
  • Cholesterol: 82mg
  • Sodium: 496mg

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

Preparation

  1. 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. 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. 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.
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