Spinach-Stuffed Chicken Breasts

By á-174942

Ingredients

• 3/4 cup frozen choppen spinach thawed, drained
• 1/4 cup low-fat ricotta cheese - (2 oz)
• 1/2 cup shredded part-skim mozzarella cheese (2 oz)
• 2 teaspoons chopped fresh tarragon (or 1/4 tspn dried tarragon)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 4 chicken breast halves - (1 3/4 lbs)
• 2 teaspoons olive oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Prepare a shallow baking pan with nonstick 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 no 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.

This recipe yields 4 servings. Serving size: 1/2 breast plus stuffing (with skin).

Exchanges Per Serving: 2 Vegetable, 4 Lean Meat.

Nutrition Facts: Calories 257; Calories from Fat 109; Fat 12g; Saturated Fat 4g; Cholesterol 90mg; Sodium 324mg; Carbohydrates 3g; Dietary Fiber 1g; Sugars 12g; Protein 34g.