Spinach & Mushroom Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Chicken breasts (4, large, skinless, boneless)* Spinach (1 10-oz bag)* Mushrooms (1 container)* 1-2 Garlic cloves, minced (or 2 Tbsp garlic powder)* 1/4 onion or ...6 pearl onions, if you're crazy and onionless like me. Minced or chopped finely (if you hate onions like me)* 2 Tbsp Oregano (ground)* 1 tsp Salt* 1 tsp Pepper* 4 Tbsp Lemon juice* 1 Tbsp Canola Oil* 2 Eggs* 1 Tbsp water* 0.5 cup Breadcrumbs* 2 Tbsp Sesame seeds* 1 Tbsp Curry powder* 2 Tbsp butter (melted)
Makes 4 single chicken-breast servings, or 8 half-breast servings.
0) Pre-heat oven to 350F.
1) In a large pan, cook spinach over medium heat in about 1/2" water just until wilted. Drain and set aside.
2) In the same pan, heat up some oil over medium heat. Throw in the onions, oregano, salt, pepper, and garlic/garlic powder, and cook until the onions are mostly tender. Toss in the mushrooms and cook until tender. Squirt in a couple tablespoons of lemon juice. Throw in the spinach and swish around a little, then put aside.
3) Take chicken breasts and slice them flatwise to be at most 1/4" thick, then abuse with a meat tenderizer (hammer) until nice 'n flat.
4) Take each chicken breast and pile some of the mushroom-spinach mixture on top, then carefully fold over one end, then roll up and secure with toothpicks.
5) Beat the eggs together with the water. Mix the breadcrumbs, sesame seeds, and curry powder (~teaspoon) in a separate bowl.
6) Grease a 9"x13" baking pan with non-stick spray (or butter! but this is not what the 2 tbsp butter is for)
7) Dip each roll in the egg mixture, then roll thoroughly in the breadcrumb mixture and place in the pan.
8) Drizzle rolls with melted butter
9) Bake for 25 minutes or until the juices are dripping out.
10) Oh yes, and take out the toothpicks before eating. 'tis not pleasant to eat toothpicks.
Number of Servings: 4
Recipe submitted by SparkPeople user KKTYAN.
0) Pre-heat oven to 350F.
1) In a large pan, cook spinach over medium heat in about 1/2" water just until wilted. Drain and set aside.
2) In the same pan, heat up some oil over medium heat. Throw in the onions, oregano, salt, pepper, and garlic/garlic powder, and cook until the onions are mostly tender. Toss in the mushrooms and cook until tender. Squirt in a couple tablespoons of lemon juice. Throw in the spinach and swish around a little, then put aside.
3) Take chicken breasts and slice them flatwise to be at most 1/4" thick, then abuse with a meat tenderizer (hammer) until nice 'n flat.
4) Take each chicken breast and pile some of the mushroom-spinach mixture on top, then carefully fold over one end, then roll up and secure with toothpicks.
5) Beat the eggs together with the water. Mix the breadcrumbs, sesame seeds, and curry powder (~teaspoon) in a separate bowl.
6) Grease a 9"x13" baking pan with non-stick spray (or butter! but this is not what the 2 tbsp butter is for)
7) Dip each roll in the egg mixture, then roll thoroughly in the breadcrumb mixture and place in the pan.
8) Drizzle rolls with melted butter
9) Bake for 25 minutes or until the juices are dripping out.
10) Oh yes, and take out the toothpicks before eating. 'tis not pleasant to eat toothpicks.
Number of Servings: 4
Recipe submitted by SparkPeople user KKTYAN.
Nutritional Info Amount Per Serving
- Calories: 477.8
- Total Fat: 17.9 g
- Cholesterol: 258.7 mg
- Sodium: 831.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.8 g
- Protein: 63.0 g
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