Stuffed Chicken Breasts with spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 10oz package of baby spinach 1 Tbsp of olive oil1 Clove of garlic, minced1/2 Cup of Gruyere Cheese, shredded4 Boneless, skinless chicken breasts, pounded thin1/2 Cup Panko style bread crumbsOlive Oil for bastingFresh ground black pepperFresh ground sea saltFresh Parsley
Heat 1 Tbsp of olive oil in sauce pan. Cut heat to medium and add minced garlic and cook for about 5 minutes. Add spinach and cook until wilted, about 5-10 minutes. Drain spinach well. In the mean time, pound chicken breasts to about 1/4 inch thickness. Mix the spinach with the grated gruyere and some salt and pepper. Place 1/4 of spinach mixture in middle of chicken breast. Roll up and secure with toothpicks. Sprinkly 1/4 cup of the panko in a shallow baking dish. Place chicken in pan, seam side down. Repeat with remaining chicken breasts. Brush tops and sides of chicken with olive oil. Sprinkle on black pepper and salt. Top with remaining panko and finish with parley.
Bake for 35-45 minutes at 425, until tops are brown and internal tempature reaches 165 degrees.
Number of Servings: 4
Recipe submitted by SparkPeople user BRYANZ_BABYDOLL.
Bake for 35-45 minutes at 425, until tops are brown and internal tempature reaches 165 degrees.
Number of Servings: 4
Recipe submitted by SparkPeople user BRYANZ_BABYDOLL.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 9.6 g
- Cholesterol: 80.6 mg
- Sodium: 186.3 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.8 g
- Protein: 33.1 g
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