Spinach Stuffed Chicken Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz Chicken Breast, no skin1/2 cup Spinach, frozen1 oz Parmesan Cheese, grated4 oz Ronzoni Heathy Harvest Wheat Rotini Pasta1 cup Del Monte Diced Tomatoes, No Salt1 tbls Progresso Bread Crumbs - Italian Style2 dashes Black Pepper2 dashes Salt
Serves: 2
Preheat oven to 350 degrees F
First, clean the chicken and pat dry. Slice chicken breast into two pieces through the middle so that you have two wide pieces of chicken that are about 1/4" to 1/2" thick. If you need to, you can pound the chicken to flattn it if it's too thick. Put 1/4 cup of spinach on the smaller side of each piece of chicken. Top with 1/4 oz of grated parmesan cheese. Lightly season with salt and pepper if wanted. Slowly roll up the chicken, starting with the small end, like you would roll up a rug. Use a toothpick to keep together. Coat chicken with italian bread crumbs and place in a greased (I use Pam) cooking dish. Repeat process with second chicken piece. Place in oven for 45 mintues.
While the chicken is cooking, cook pasta - follow directions on box.
Heat up the diced tomatoes in a small pot over a low heat. Add salt, pepper, and Italian Seasoning/ Basil/Oregano if desired.
Once the chicken is done, let sit for 2-5 minutes to let cool to edible temperature. Serve with a side of pasta and top everthing with the tomatoes and other 1/4 oz of grated parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSIEW84.
Preheat oven to 350 degrees F
First, clean the chicken and pat dry. Slice chicken breast into two pieces through the middle so that you have two wide pieces of chicken that are about 1/4" to 1/2" thick. If you need to, you can pound the chicken to flattn it if it's too thick. Put 1/4 cup of spinach on the smaller side of each piece of chicken. Top with 1/4 oz of grated parmesan cheese. Lightly season with salt and pepper if wanted. Slowly roll up the chicken, starting with the small end, like you would roll up a rug. Use a toothpick to keep together. Coat chicken with italian bread crumbs and place in a greased (I use Pam) cooking dish. Repeat process with second chicken piece. Place in oven for 45 mintues.
While the chicken is cooking, cook pasta - follow directions on box.
Heat up the diced tomatoes in a small pot over a low heat. Add salt, pepper, and Italian Seasoning/ Basil/Oregano if desired.
Once the chicken is done, let sit for 2-5 minutes to let cool to edible temperature. Serve with a side of pasta and top everthing with the tomatoes and other 1/4 oz of grated parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSIEW84.
Nutritional Info Amount Per Serving
- Calories: 436.5
- Total Fat: 7.2 g
- Cholesterol: 76.9 mg
- Sodium: 817.8 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 9.7 g
- Protein: 41.6 g
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