Stuffed chicken
Leave a note
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
Spinach
18 ounceschicken breasts boneless and skinless
½ cupsun dried tomato
drained and patted dry ~ water packed, cut into strips s
4 ouncespart-skim mozzarella cheese
1 cupspinach
pan spray
Non-stick
Italian Dressing
1 TbspDijon Mustard
1 Tbspwhite wine vinegar
1/4 Condiment
1 packetSplenda
or Stevia
2 tspolive oil
2 Healthy Fats
½ tspItalian mixed herbs
red pepper flakes
¼ tspsalt
½ tsppepper
Preheat oven
to 350F
whisk
together the italian dressing ingredients in a bowl . it will be thicker than salad dressing
chicken breast
Cut pocket into each, taking care not to cut all the way though
chicken
coat the, inside and out, with the italian dressing
chicken
Place, on work surface, Stuff with sun dried tomato, top with cheese then finish with spinach leaves Just stuff in as much as you can
Seal with toothpicks
just stick them in on the diagonal
Heat oil
in an ovenproof skillet over high heat, Add chicken and cook for 1 1/2 minutes on each side, or until golden
dried herbs
whatever you have, thyme, oregano, parsley, basil
180gchicken breast
which is a small chicken breast, will take 25 minutes to roast at 180C/350F on the
3 servingsMakes
1Leaner protein
1Green
1Fat
Instructions
No instructions yet
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
