Chicken Breasts Stuffed w/ Spinach and Provalone

4 Servings
100% would make this recipe for Chicken Breasts Stuffed w/ Spinach and Provalone again.

Boneless Skinless chicken breasts stuffed with low-fat provalone cheese, spinach and scallions. Great served with a lite salad for a flavorful healthy meal.

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Chicken Breasts Stuffed w/ Spinach and Provalone Ingredients

4 Boneless Skinless Chicken Breasts	1/4 c Bread crumbs Italian seasoned
3 Scallions chopped fine	4 slices Provolone cheese opt for low-fat version
1 Egg beaten	1/2 tb Lemon Rind
1 c Fresh Spinach chopped to med. shreds	1 Lemon Juiced
Cracked Black Pepper to taste	1 tb Olive oil Extra-Virgin
Cooking Spray to coat pan

Instructions for Chicken Breasts Stuffed w/ Spinach and Provalone

Preheat Oven to 425. Prepare Baking Pan, [I prefer to use a glass baking dish] Spray pan with cooking spray.
Prepare Stuffing: In small bowl mix bread crumbs, spinach, scallions, lemon rind and egg.
Prepare Topping: Mix juice of 1 lemon, olive oil and black pepper. Set aside.
Prepare Chicken: Butterfly each chicken breast, being careful not to slice completely through. Place one slice of Provolone on each open breast. Place of the stuffing in each chicken breast. Fold the chicken breast back together, gently pushing the cheese and stuffing inside. Place all 4 stuffed chicken breasts into the baking dish. Whisk topping to ensure well mixed and drizzle over the top of the chicken breasts evenly. Put baking dish in oven, center rack, for 40 minutes.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Low Sugar Diabetic Low Carb Low Fat Kid Friendly Summer Bake stuffed Main Dish American Chicken Dinner

for flavor and categorization

I served this with a baked sweet potato. For the stuffing I added a couple cloves of garlic, a couple button mushrooms and some shredded italian cheese blend. I also baked some mushrooms in the pan with the dish and sprinkled it liberally shredded italian blend. It turned out excellent, thanks for the recipe

krumy
on Feb 27 2007 7:03PM

Total Time: 1:20
Active time: 0:30

I serve this with a salad of mixed baby greens and tomatoes, tossed with a sherry-shallot vinegarette or a baby spinach salad with red onions and mandarin oranges tossed in a lite french vinegarette. [I posted this recipe.]

skinny2bme
on Jun 29 2006 6:45PM