Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken

Name: Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken
Ingredients: chicken breasts 18 ounces; 1/2 cup sun dried tomato, drained and patted dry of oil cut into strips; 4 ounces part-skim mozzarella cheese; 2 cups baby spinach; Non-stick pan spray; Italian Dressing:; 1 tbsp Dijon Mustard; 1 tbsp white wine vinegar; 1 packet Splenda or Stevia; 2 tsp olive oil; 1/2 tsp EACH Italian mixed herbs and red pepper flakes; ¼ tsp Salt; ½ tsp pepper

9 steps

🌱1 Leaner protein 🌱1 Green 🌱3 condiments 🌱1 fat

Updated at: Thu, 17 Aug 2023 09:03:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories409.5 kcal (20%)

Total Fat24.8 g (35%)

Carbs9.3 g (4%)

Sugars4.7 g (5%)

Protein37.2 g (74%)

Sodium655.6 mg (33%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

18 ounceschicken breasts

½ cupsun dried tomato

drained and patted dry of oil cut into strips

4 ouncespart-skim mozzarella cheese

2 cupsbaby spinach

pan spray

Non-stick

Italian Dressing

1 Tbspdijon mustard

1 Tbspwhite wine vinegar

1 packetSplenda

or Stevia

2 tspolive oil

½ tspitalian mixed herbs

red pepper flakes

¼ tspsalt

½ tsppepper

Instructions

Step 1

Directions:

Step 2

Preheat oven to 180C/350F.

Step 3

Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.

Step 4

Cut a pocket into each chicken breast, taking care not to cut all the way though.

Step 5

Coat the chicken (inside and out) with the Italian Dressing.

Step 6

Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.

Step 7

Seal with toothpicks (just stick them in on the diagonal).

Step 8

Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.

Step 9

Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.