Stuffed chicken brest with Spinach and Mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large Portobello Mushroom (can mix with crimini, chanterelle, and button) 4 scallions (green onion) sliced 1 10 oz package fresh spinach, cleaned and stemmed 3 tablespoons oatmeal, roughly ground in blender or similar½ teaspoon black pepper 4 boneless, skinless chicken breasts¾ cup no salt added veggi broth
Preheat oven to 350 degrees. Remove stems from mushrooms and coarsely chop. In a large nonstick skillet, sauté mushrooms, scallions in veggie broth until mushrooms are tender. Add spinach and sauté till spinach is wilted. Remove from skillet with a slotted spoon or strain so liquid is mostly gone. Add oatmeal and toss (should be sticky.)
Remove any fat that may be on chicken and with plastic wrap pound chicken lightly till flat. (Use caution when pounding to hard and the chicken will rip and tear.) Fill chicken with stuffing mix and secure end with a toothpick. In a skillet sauté till they are brown or have a little color (use very little water or stock to cook). Remove from the skillet and place in a baking dish add remaining stock and cook till internal temp reaches 165.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PKELLY6465.
Remove any fat that may be on chicken and with plastic wrap pound chicken lightly till flat. (Use caution when pounding to hard and the chicken will rip and tear.) Fill chicken with stuffing mix and secure end with a toothpick. In a skillet sauté till they are brown or have a little color (use very little water or stock to cook). Remove from the skillet and place in a baking dish add remaining stock and cook till internal temp reaches 165.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PKELLY6465.
Nutritional Info Amount Per Serving
- Calories: 310.1
- Total Fat: 3.7 g
- Cholesterol: 136.9 mg
- Sodium: 387.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.7 g
- Protein: 58.3 g
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