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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 11.3 g
  • Cholesterol: 95.2 mg
  • Sodium: 212.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 34.9 g

View full nutritional breakdown of Spinach Stuffed Chicken with Cheese Sauce calories by ingredient
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Spinach Stuffed Chicken with Cheese Sauce

Submitted by: CHEF_MEG

Introduction

f/v (1)
Great for entertaining

We've made over a member-submitted recipe and cut the amount of salt in half.

Instead of frozen spinach, we use fresh--though the recipe works just fine with one cup of frozen. (Be sure to thaw it and squeeze it dry before sauteing.)

Instead of a mayonnaise-based sauce, we lowered the fat and sodium by creating an easy cheese sauce.

Serve the chicken with brown rice and a side salad.
f/v (1)
Great for entertaining

We've made over a member-submitted recipe and cut the amount of salt in half.

Instead of frozen spinach, we use fresh--though the recipe works just fine with one cup of frozen. (Be sure to thaw it and squeeze it dry before sauteing.)

Instead of a mayonnaise-based sauce, we lowered the fat and sodium by creating an easy cheese sauce.

Serve the chicken with brown rice and a side salad.

Number of Servings: 4

Ingredients

    For the Cheese Sauce:
    2 tbsp butter
    2 tbsp all-purpose flour
    11⁄2 cups skim milk
    1⁄4 tsp grated nutmeg
    1⁄2 cup shredded low-fat Swiss cheese
    Four 4-ounce boneless, skinless
    chicken breasts
    4 cups fresh spinach
    1⁄4 cup lemon juice
    1⁄2 tsp white or black pepper
    2 tbsp shredded Parmesan cheese

Directions

1. Preheat oven to 350° F.
2. Make the Sauce. Place the butter in a small
saucepan over moderate heat and heat until
melted. Add the flour and stir to combine. Cook
the mixture for 2 minutes, stirring constantly
with a wooden spoon. Do not let it brown.
Gradually pour in the cold milk and whisk to
combine. Simmer for 20 minutes, stirring occasionally.
3. While the sauce is cooking, pat the chicken
breasts dry with a paper towel. Cut a horizontal
slit into the side of each chicken breast to create
a pocket.
4. Coat a large ovenproof sauté pan with nonstick
cooking spray and place over moderate
heat. Add the spinach to the pan and sauté
until wilted. Season spinach with the lemon
juice and pepper. Remove the spinach from the
sauté pan, place in a bowl. Add the Parmesan
to the spinach and mix to combine.
5. Generously coat the sauté pan with nonstick
cooking spray again. Place a quarter of the
spinach filling into the pocket of each chicken
breast, folding over the chicken so the filling
is completely inside. Place the chicken in the
sauté pan and sear the meat on both sides until
nicely browned, 3 to 4 minutes.
6. Place the sauté pan in the preheated oven,
and bake until the internal temperature reaches
165° F, about 25 minutes.
7. Finish the sauce by adding the nutmeg and
Swiss cheese; heat until cheese has melted.
Remove chicken from the oven and serve each
piece with 1⁄4 cup of cheese sauce.





TAGS:  Poultry |

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