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Spinach Stuffed Chicken Breasts Recipe


Spinach Stuffed Chicken Breasts


3/4 cup frozen chopped spinach, thawed and drained
1/4 cup (2-oz.) low-fat ricotta cheese
1/2 cup (2-oz.) shredded part-skim mozzarella cheese
2 tsp. chopped fresh tarragon OR 1/4 tsp. dried tarragon
2 tsp chopped thyme
2 tsp chopped parsely
1/4 tsp. salt
1/8 tsp. freshly ground pepper
4 chicken breast halves (1 3/4 lbs.)
2 tsp. olive oil

Preheat the oven to 350 F. Prepare a shallow baking pan with non-stick pan spray.

Combine the spinach, cheeses, and seasonings in a small bowl. Lift up the skin from each chicken breast half and stuff the spinach mixture between the skin and chicken meat. (Be careful not to tear the skin.) Smooth the skin over the stuffing, tucking it underneath to form a neat package.
Brush the stuffed breasts with olive oil and place them bone side down in a baking pan. Bake, uncovered, for 45 minutes, until the chicken is cooked and brown.

Serving Size: 1/2 breast plus stuffing; with skin
Nutritional Information Per Serving:
Calories: 257, Fat: 12g, Cholesterol: 90mg, Sodium: 324mg, Carbohydrate: 3g, Dietary Fiber: 1g, Sugars: 1g, Protein: 34g Diabetic Exchanges: 1 Vegetable, 4 Lean Meat
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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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