Lighter Cheese and Herb Stuffed Chicken

By akselden

Ingredients

• 3 egg whites, lightly beaten
• 4 oz. uncooked chicken breast, cubed (1 half breast)
• 3 oz. part-skim ricotta cheese
• 4 oz. Parmesan cheese, grated
• 3 oz. Chevre Cheese
• 1/4 c non fat milk
• 2 green onions, chopped
• 1 tsp. oregano
• 1 oz sun-dried tomatoes, finely chopped
• 2 oz. fresh spinach, chopped
• 10 boneless, skinned chicken breast halves (2 1/2 lb)

Preparation

Step 1

In food processor, combine egg whites, cubed chicken, cheeses and milk. Process until smooth, remove and place in bowl. By hand,mix in onions, oregano, tomatoes and spinach. Blend thoroughly and set aside.
Cut pocket in each chicken breast by laying breast on flat surface and inserting sharp knife in large end of breast.
Cut to within 1/2 inch of sides and end form pocket. Do not cut all the way through small end of breast.
Fill each pocket with 1/3 cup cheese mixture. Arrange stuffed chicken breasts in baking pan and bake at 375 degrees for 25-30 minutes.