Lemony Spinach-Stuffed Chicken Breasts
If you want to add more gluten free recipes to your collection, Lemony Spinach-Stuffed Chicken Breasts might be a recipe you should try. One serving contains 267 calories, 39g of protein, and 10g of fat. This recipe serves 4 and costs $2.43 per serving. If you have salt, balsamic vinegar, garlic clove, and a few other ingredients on hand, you can make it. 104 people were glad they tried this recipe. Several people really liked this main course. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 95%, this dish is super. Try Lemony Spinach-Stuffed Chicken Breasts for Two, Spinach Stuffed Chicken Breasts, and Spinach-Stuffed Chicken Breasts for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
6-1/2 cups fresh baby spinach, chopped
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese
1 garlic clove, minced
1/2 teaspoon grated lemon peel
3 teaspoons olive oil, divided
1/4 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup chopped sweet onion
Equipment:
frying pan
toothpicks
kitchen thermometer
Cooking instruction summary:
Directions In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon peel, salt and pepper. Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks. Yield: 4 servings. Originally published as Lemony Spinach-Stuffed Chicken Breasts in Healthy CookingOctober/November 2009, p33 Nutritional Facts 1 stuffed chicken breast half equals 253 calories, 9 g fat (2 g saturated fat), 98 mg cholesterol, 337 mg sodium, 5 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently.
2. Add the spinach, garlic and vinegar; cook until spinach is wilted.
3. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon peel, salt and pepper.
4. Flatten chicken to 1/4-in. thickness.
5. Spread spinach mixture over chicken.
6. Roll up and secure with toothpicks.
7. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
Nutrition Information:
covered percent of daily need
