Spinach-Stuffed Chicken Breasts

recipe
A 10-ounce bag of fresh spinach has only 10 grams of carbohydrate.

Yield:

4 servings (serving size: 1 stuffed chicken breast half)

Recipe from

Oxmoor House

Nutritional Information

Calories 237
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.7 g
Carbohydrate 5.3 g
Fiber 1 g
Cholesterol 99 mg
Iron 3.9 mg
Sodium 321 mg
Calcium 100 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1 (10-ounce) bag fresh spinach
1/4 cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
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

Preparation

1. Place chicken breast halves between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

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 pan 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 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.

carbo rating: 4

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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