Stuffed Chicken Breast

Serves: 4

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These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a skillet over medium heat, add the olive oil and onions. Saute the onions until soft. Place them in a large bowl.

Add the spinach to the skillet (in batches if necessary). Over low heat, continually toss the spinach, using tongs, until it wilts. Set aside to cool.

When the spinach is cool enough to handle, place it in a clean kitchen towel, wrap the towel around the spinach and twist to squeeze out as much of the water in the spinach as possible. Remove the dry spinach and chop. Add the spinach to the onions. Combine remaining ingredients (except the chicken) with the onions and spinach and mix well.

Place each breast skin-side up on a board. Trim away excess fat. Loosen skin from one breast and stuff approximately 1/4 of the filling under the skin. Tuck the skin and meat under the breast, forming an even, round dome shape. Repeat with the remaining three breasts. Place stuffed breasts in a greased, glass baking dish.

Preheat oven to 350° F 15 minutes before baking. Bake until golden brown, about 30 to 35 minutes, or until the internal temperature reaches 165° F. Arrange on a platter and garnish with fresh herbs.

Each serving: 300 cal, 13g fat (6g sat), 150mg chol, 500mg sodium, 10g carb, 3g fiber, 35g protein

Recipe by Lee Baker, PCC Cooks instructor

More about: chicken

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