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Spinach-Stuffed Chicken Breasts

Yield 4 servings
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 (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

Nutrition 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

How to Make It

  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.

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