Spinach-Stuffed Chicken Breasts

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.7g
  • Carbohydrate: 5.3g
  • Fiber: 1g
  • Cholesterol: 99mg
  • Iron: 3.9mg
  • Sodium: 321mg
  • Calcium: 100mg

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. 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. 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. 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. 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.
  5. carbo rating: 4
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