Spinach and Mushroom Stuffed Chicken Breasts
- Number of Servings: 6
Ingredients
6 boneless, skinless chicken breasts28 oz frozen chopped spinach1 tbsp olive oil16 oz chopped fresh mushrooms3 tbsp minced garlic3/4 cup purple onion, chopped1 3/4 cups part skim ricotta cheese3/4 cup grated parmesan cheese
Pound chicken breasts flat
Cook spinach and squeeze dry
Saute chopped mushrooms, onions, and garlic in olive oil. Add salt and pepper to taste.
Place sauted vegetables in food processor and chop finely.
Add vegetables to spinach. Add ricotta and parmesan. Mix. Place 1/6 of mixture on each breast, roll breast, place toothpick through breast to keep closed.
Bake at 350 for 45 or until chicken is thoroughly cooked. 6 servings per recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user MICRONERDCHICK.
Cook spinach and squeeze dry
Saute chopped mushrooms, onions, and garlic in olive oil. Add salt and pepper to taste.
Place sauted vegetables in food processor and chop finely.
Add vegetables to spinach. Add ricotta and parmesan. Mix. Place 1/6 of mixture on each breast, roll breast, place toothpick through breast to keep closed.
Bake at 350 for 45 or until chicken is thoroughly cooked. 6 servings per recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user MICRONERDCHICK.
Nutritional Info Amount Per Serving
- Calories: 336.8
- Total Fat: 8.8 g
- Cholesterol: 90.6 mg
- Sodium: 425.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.0 g
- Protein: 37.1 g
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