↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Low-Carb
4 cups (moderately packed) fresh spinach, coarsely chopped
2 to 3 tbsp sun-dried tomatoes in olive oil and Italian seasonings, drained and julienned
1/3 c shredded reduced-fat mozzarella cheese
2 tbsp grated Parmesan cheese
4 5-oz. boneless, skinless chicken breast halves
1 tsp dried Italian seasoning
3/4 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
1 tbsp extra virgin olive oil
1. Coat a large nonstick skillet with nonstick cooking spray. Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted. Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan. Set aside.
2. Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket. Close by pressing flesh together and securing with a wooden toothpick, if necessary. Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
3. Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Add the chicken, and cook for 2 minutes on each side, or until nicely browned. Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through. Serve hot.
Makes 4 Servings.
Nutrients Per Serving:
208 Calories
31 g Protein
7.9 g Total Fat
2.5 g Saturated Fat
2 g Carbohydrates
73 mg Cholesterol
357 mg Sodium
0.5 g Fiber
view more member recipes
Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Low-Carb
4 cups (moderately packed) fresh spinach, coarsely chopped
2 to 3 tbsp sun-dried tomatoes in olive oil and Italian seasonings, drained and julienned
1/3 c shredded reduced-fat mozzarella cheese
2 tbsp grated Parmesan cheese
4 5-oz. boneless, skinless chicken breast halves
1 tsp dried Italian seasoning
3/4 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
1 tbsp extra virgin olive oil
1. Coat a large nonstick skillet with nonstick cooking spray. Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted. Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan. Set aside.
2. Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket. Close by pressing flesh together and securing with a wooden toothpick, if necessary. Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
3. Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Add the chicken, and cook for 2 minutes on each side, or until nicely browned. Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through. Serve hot.
Makes 4 Servings.
Nutrients Per Serving:
208 Calories
31 g Protein
7.9 g Total Fat
2.5 g Saturated Fat
2 g Carbohydrates
73 mg Cholesterol
357 mg Sodium
0.5 g Fiber
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Chicken Breasts With Spinach And Sun-dried Tomatoes
by sgre52160
4 sun-dried tomatoes 1 cup freshly boiled spinach chopped 1 tsp lemon zest, grated 2 tsp butter 2 tbsp fresh parsley, chopped 4 boneless skinless chicken breast halves 1/2 cup seasoned breadcr
by sgre52160
4 sun-dried tomatoes 1 cup freshly boiled spinach chopped 1 tsp lemon zest, grated 2 tsp butter 2 tbsp fresh parsley, chopped 4 boneless skinless chicken breast halves 1/2 cup seasoned breadcr
Ricotta, Sun-dried Tomato And Spinach Stuffed Chicken Breasts
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
Pork Chops Stuffed With Sun-dried Tomatoes And Spinach
by sgre52160
1 tablespoon olive oil 2 cloves garlic, minced 6 sun-dried tomatoes, diced 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out 1/2 teaspoon salt, plus more for seasoning
by sgre52160
1 tablespoon olive oil 2 cloves garlic, minced 6 sun-dried tomatoes, diced 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out 1/2 teaspoon salt, plus more for seasoning
Pork Tenderloin Stuffed With Spinach, Fontina Cheese, And Sun Dried Tomatoes
by sgre52160
1 whole pork tenderloin, about 1 1/2 pounds 6 oz. fresh baby spinach (1 bag) 6 oz. fontina cheese 5 oz. sun dried tomatoes in olive oil Kosher salt and fresh ground black pepper 2 tbsp olive
by sgre52160
1 whole pork tenderloin, about 1 1/2 pounds 6 oz. fresh baby spinach (1 bag) 6 oz. fontina cheese 5 oz. sun dried tomatoes in olive oil Kosher salt and fresh ground black pepper 2 tbsp olive
view more member recipes