Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Chicken breast halves that are thick and uniform in size are well suited for stuffing.

Patricia Baird
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper.

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  • Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes).

Nutrition Facts

263 calories; calories from fat 17%; fat 5.1g; saturated fat 1.4g; mono fat 2.3g; poly fat 0.7g; protein 37.4g; carbohydrates 15.4g; fiber 4.2g; cholesterol 82mg; iron 3.4mg; sodium 968mg; calcium 184mg.
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