Walnut Crusted Chicken Stuffed w/ Spinach and Cottage Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 274.4
- Total Fat: 13.0 g
- Cholesterol: 69.8 mg
- Sodium: 261.8 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 2.5 g
- Protein: 36.0 g
View full nutritional breakdown of Walnut Crusted Chicken Stuffed w/ Spinach and Cottage Cheese calories by ingredient
Number of Servings: 4
Ingredients
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300 grams spinach
120 grams cottage cheese
400 grams chicken breast
1 egg white
50 grams finely chopped walnuts
1/2 tbsp olive oil
salt & pepper to taste
Directions
Preheat the oven to 400F. Put the spinach in a medium saucepan with a splash of water over medium-high heat, and cover. Cook, stirring occasionally, until the spinach wilts and turns bright green, 4-6 minutes. Put the spinach in a colander until it's cool enough to handle. Squeeze out most of the liquid by pressing with your hands or twisting the spinach in a clean kitchen towel.
Finely chop the spinach. In a medium bowl, combine the spinach and feta and season lightly with salt and pepper.
Put the chicken breasts between two pieces of plastic wrap and pound them until they're an even half-inch thickness. Season them on both sides with salt and pepper. Spread one quarter of the spinach-feta filling evenly over each chicken breast. Roll each breast up, pressing the filling in from the sides so it doesn't fall out. Seal them closed with a few toothpicks.
Put the chopped nuts onto a plate. Whisk the egg white in a small bowl until smooth. Dip each chicken breast in the egg white, rolling to coat evenly. Then, roll each breast in the nut mixture, pressing them into the chicken so they form a coating.
Heat the olive oil in a nonstick saute pan over medium-high heat. When it's hot and shimmering, add the chicken breasts and leave them alone to brown. Carefully turn them with tongs, moving them gently back and forth so the walnut coating doesn't stick.
When all sides are brown, put the chicken in the oven. Cook until the chicken is just cooked through and the filling is hot, 20-30 minutes. Let the chicken cool some, then remove the toothpicks.
Finely chop the spinach. In a medium bowl, combine the spinach and feta and season lightly with salt and pepper.
Put the chicken breasts between two pieces of plastic wrap and pound them until they're an even half-inch thickness. Season them on both sides with salt and pepper. Spread one quarter of the spinach-feta filling evenly over each chicken breast. Roll each breast up, pressing the filling in from the sides so it doesn't fall out. Seal them closed with a few toothpicks.
Put the chopped nuts onto a plate. Whisk the egg white in a small bowl until smooth. Dip each chicken breast in the egg white, rolling to coat evenly. Then, roll each breast in the nut mixture, pressing them into the chicken so they form a coating.
Heat the olive oil in a nonstick saute pan over medium-high heat. When it's hot and shimmering, add the chicken breasts and leave them alone to brown. Carefully turn them with tongs, moving them gently back and forth so the walnut coating doesn't stick.
When all sides are brown, put the chicken in the oven. Cook until the chicken is just cooked through and the filling is hot, 20-30 minutes. Let the chicken cool some, then remove the toothpicks.
Member Ratings For This Recipe
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ZRIE014
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NEPTUNE1939
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NICKITHEHIPPIE
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SHELLER226
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ZIPLOCK
You have Feta in your description, yet its not added to the ingredients. I'm guessing the recipe originally called for Feta and you substituted Cottage Cheese?
All the same - making this with Fat Free Cottage Cheese and just a Tablespoon of Feta was awesome. Very tasty!! - 11/16/10
Reply from TOTCHIKO (11/16/10)
yes, you caught me! Feta is not really available in Japan, so I always sub cottage cheese. I bet it would be awesome with some feta as you made it. :D