Garlic Spinach and Horseradish Stuffed Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken Breasts1/2 to 1 Cup Frozen Spinach (thawed and pressed; depends on your taste!)2 oz Cabot's Horseradish Cheese1 Clove Garlic, minced1/4 C Egg Substitute1/4 C Skim Milk1/2 C Whole Wheat Bread Crumbs1 TBS Light Butter (I use Smart Balance)1 TSP Garlic Powder
Your first step is to get all of the ingredients together. You want them all in one place before you begin so you're not getting chicken juice everywhere, which can make you sick. Plus, it makes it easier on you!
Preheat oven to 350 degrees.
Mix egg substitute and milk in one bowl (you probably won't use all of the wash), and bread crumbs in another. I like to add Italian seasoning to my bread crumbs. Also, mix in the minced garlic with your spinach.
Trim the fat, then butterfly chicken, and pound to your desired thickness.
Place 1 oz of cheese (cut into 3-4 squares) in the center of each piece of chicken.
Place 1/2 cup of spinach over the cheese. Fold chicken closed and secure with tooth picks. If you would rather, you can roll the chicken. (Which I chose to do.)
Next, wash each chicken breast in egg wash, and coat in bread crumbs.
Place chicken on coated baking sheet, and put in oven.
Cook for 10 minutes.
While the chicken is cooking, make the garlic butter. Place the light butter in a small, microwave-safe, bowl. Add the garlic powder. Put in microwave for about 30 seconds, or until melted.
Pull chicken out of the oven and drizzle with the garlic butter.
Put chicken back in oven and bake for 10-15 more minutes, or until the chicken is no longer pink inside.
Serving size is half of a breast, so this recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNYBABY89.
Preheat oven to 350 degrees.
Mix egg substitute and milk in one bowl (you probably won't use all of the wash), and bread crumbs in another. I like to add Italian seasoning to my bread crumbs. Also, mix in the minced garlic with your spinach.
Trim the fat, then butterfly chicken, and pound to your desired thickness.
Place 1 oz of cheese (cut into 3-4 squares) in the center of each piece of chicken.
Place 1/2 cup of spinach over the cheese. Fold chicken closed and secure with tooth picks. If you would rather, you can roll the chicken. (Which I chose to do.)
Next, wash each chicken breast in egg wash, and coat in bread crumbs.
Place chicken on coated baking sheet, and put in oven.
Cook for 10 minutes.
While the chicken is cooking, make the garlic butter. Place the light butter in a small, microwave-safe, bowl. Add the garlic powder. Put in microwave for about 30 seconds, or until melted.
Pull chicken out of the oven and drizzle with the garlic butter.
Put chicken back in oven and bake for 10-15 more minutes, or until the chicken is no longer pink inside.
Serving size is half of a breast, so this recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNYBABY89.
Nutritional Info Amount Per Serving
- Calories: 271.1
- Total Fat: 7.9 g
- Cholesterol: 83.7 mg
- Sodium: 390.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.7 g
- Protein: 35.5 g
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