Spinach Stuffed Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 Skinless, boneless Chicken Breasts1/2 Cup Mayonaise (Low Fat optional)1/2 Cup crumbled Feta cheese (Low Fat optional)2 Cloves Garlic (chopped)1 (10-ounce) package of frozen chopped Spinach, thawed and drained4 Slices Bacon2 Tbsp Extra Virgin Olive oil2 Tbsp Lemon JuiceSalt, Pepper & Oregano to tast
This recipe makes 4 servings, but is easily reduced for less. You can do a lot of wonderful, low fat substitutions, as well as trading in fresh spinach for frozen (just cook and drain is first).
1.) In a bowl, mix together the mayonaise, spinach, feta cheese and garlic until an even consistency is met. Put aside.
2.) Carefully butterfly chicken breasts (don't cut right through). Spoon Spinach mixture into the incision.
3.) Wrap each breast up with a piece of bacon (Prociutto is a great alternative), and secure with a toothpick. Place in a shallow baking dish.
4.) Mix together Olive oil, Lemon juice and seasoning. Brush over breasts (the chicken's, not your own).
5.) Bake at 375 degrees F (190 C) in oven for 1 hour, or until chicken is no longer pink.
6.) Enjoy with rice, noodles or a great salad.
Number of Servings: 1
Recipe submitted by SparkPeople user ALISON_T.
1.) In a bowl, mix together the mayonaise, spinach, feta cheese and garlic until an even consistency is met. Put aside.
2.) Carefully butterfly chicken breasts (don't cut right through). Spoon Spinach mixture into the incision.
3.) Wrap each breast up with a piece of bacon (Prociutto is a great alternative), and secure with a toothpick. Place in a shallow baking dish.
4.) Mix together Olive oil, Lemon juice and seasoning. Brush over breasts (the chicken's, not your own).
5.) Bake at 375 degrees F (190 C) in oven for 1 hour, or until chicken is no longer pink.
6.) Enjoy with rice, noodles or a great salad.
Number of Servings: 1
Recipe submitted by SparkPeople user ALISON_T.
Nutritional Info Amount Per Serving
- Calories: 293.9
- Total Fat: 18.0 g
- Cholesterol: 67.1 mg
- Sodium: 953.7 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.7 g
- Protein: 26.3 g
Member Reviews
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MRSWESTY
I made this for my family and everyone loved it! It reminded me of something that would be served at a nice catered event without too much fuss. The calorie calculation was incorrect however. I cut the mayo in half and only used 1/2 T of olive oil to keep it under 300 calories per serving. GREAT - 4/29/09
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SEABISCUIT64
I served this dish to my sons, husband, and father-in-law -- all ofthem loved it! I served it on a bed of zucchini noodles which worked great. (Just use a peeler to peel flat noodles off three zucchinis and cook in olive oil.) I highly recommned this recipe! (Was also fun to make!) - 1/12/10
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SMVAUGHN1
Just finished dinner...FANTASTIC! I made substitutions. First substitution...1/2 cup Campbell's Cream of Mushroom instead of Mayo, I filleted the breasts(used halves), it made them easy to roll. I also used turkey bacon. I seasoned my filling=1/8 tsp salt, 1/2tsp pepper, Italian seasoning...PERFECT - 1/26/14