Spinach and Pesto Stuffed Tomatoes with Ground Chicken Breast

Spinach and Pesto Stuffed Tomatoes with Ground Chicken Breast
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 321.8
  • Total Fat: 4.3 g
  • Cholesterol: 59.5 mg
  • Sodium: 362.1 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 33.2 g

View full nutritional breakdown of Spinach and Pesto Stuffed Tomatoes with Ground Chicken Breast calories by ingredient
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Number of Servings: 5

Ingredients

    2 bags Fresh Spinach
    1 large container of fresh sliced prewashed white musthrooms
    Classico Pesto from a jar - 1/3 cup
    5 Large Ripe Tomatoes
    1 Small bag of frozen peas
    Worcestershire Sauce
    1 package of Perdue ground chicken breast
    Progresso Italian Style Bread crumbs - 1/4 cup
    Kraft Reduced Fat Parmesan Cheese - 3 TBSP
    Sargento Reduced Fat Shredded Cheddar Cheese - 1/2 cup
    Salt and Pepper

Directions

1. In a very large pan, put both bags of spinach and fill with water enough to cover the spinach. Cover to a boil, then uncover and reduce heat to medium low. Drain. Put on a cutting board and slice through to get rid of large pieces. Set aside.

2. While spinach is cooking, add mushrooms over low heat in a large skillet.

3. While mushrooms are heating, cook ground chicken in another skillet. Flavor with Worcestershire sauce and any other seasonings you like. I like Montreal chicken seasoning.

4. As soon as mushrooms are heated, add frozen peas. Stir occasionally. Add any spices you like.

5. One peas are no longer frozen, dry to drain any juice from mushroom/peas mix.

6. Once your chicken is cooked, just turn off heat and set aside.

7. Add the spinach to the large skillet with peas and mushrooms. Then add the pesto, Stir in breadcrumbs and Parmesan cheese. Taste mixture. Add any additional seasonings as you wish for additional flavor.

8. Take the chicken and pour it into the spinach mushroom mixture. This is optional if you want the dish to be vegetarian.

9. Stir mixture occasionally while you prepare the tomatoes. This is probably a good point to turn on the oven to 375 degrees F.

10. Cut the tops out of the tomatoes and toss. Take a grapefruit spoon (the kind with rigged end) and spoon out the inside of the tomato. You can toss this, or save it for a future dish or meal. Be careful not to spoon through the sides of the tomato.

11. Stuff the mixture into each tomato. Add a very small amount of room for the shredded cheese. Sprinkle most of the shredded cheese on top of all 5 tomatoes.

12. You'll probably have left over mixture. Just put this in a small baking pan, and sprinkle the rest of the shredded cheese over it.

13. Put the tomatoes into the over. Don't put the extra mixture in yet. Set the timer for 10 minutes.

14. After 10 minutes, now put the mixture in the oven. Add 15 minutes to the timer (so the tomatoes will be in the oven for a total of 25 minutes). Continue baking.

15. When time is up, remove from oven, let cool for a few minutes, then enjoy!

Serving Size: Makes 5 stuffed tomatoes

Number of Servings: 5

Recipe submitted by SparkPeople user MEGGIC.

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