Souffle Stuffed Chicken- South Beach Phase 1
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.4
- Total Fat: 14.9 g
- Cholesterol: 75.1 mg
- Sodium: 551.8 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.2 g
- Protein: 28.3 g
View full nutritional breakdown of Souffle Stuffed Chicken- South Beach Phase 1 calories by ingredient
Number of Servings: 4
Ingredients
-
1 package (12oz) Stouffer's frozen spinach souffle (creamed spinach), not thawed
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
2 Tbsp Olive oil
2 cloves garlic, sliced
1 c Chicken broth
2 Tbsp lemon juice
1 tsp Dijon Mustard
Salt & Pepper to taste
Parsley & lemon slices to garnish
Directions
Preheat oven to 350 degrees
Using a sharp knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each chicken breast with one of the pieces of souffle. Fold half of chicken over the filling and fasten edges with wooden toothpicks.
Heat oil in a large skillet over medium heat. Add the garlic and cook for 3 minutes, or until golden. Discard garlic. Add the chicken breasts to the skillet and cook for about 7 minutes each side or until well browned on both sides.
Remove chicken breasts to an baking dish. Bake in oven for 30 minutes or until juices run clear.
While chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until reduced to about 1/2.
To serve, remove toothpicks, and arrange chicken on a platter. Spoon sauce over chicken and garnish with parsley and lemon slices.
Number of Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MRS243.
Using a sharp knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each chicken breast with one of the pieces of souffle. Fold half of chicken over the filling and fasten edges with wooden toothpicks.
Heat oil in a large skillet over medium heat. Add the garlic and cook for 3 minutes, or until golden. Discard garlic. Add the chicken breasts to the skillet and cook for about 7 minutes each side or until well browned on both sides.
Remove chicken breasts to an baking dish. Bake in oven for 30 minutes or until juices run clear.
While chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until reduced to about 1/2.
To serve, remove toothpicks, and arrange chicken on a platter. Spoon sauce over chicken and garnish with parsley and lemon slices.
Number of Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MRS243.
