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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook

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