Chicken Breasts Stuffed w/ Spinach and Provalone
Boneless Skinless chicken breasts stuffed with low-fat provalone cheese, spinach and scallions. Great served with a lite salad for a flavorful healthy meal."I've been doing too many stuffed recipes lately, so I took the ingredients, using thin chicken cutlets, and made a layered casserole, with chicken on the bottom, then cheese, then stuffing, then repeating and ending with a third layer of thin chicken topped by cheese and the lemony topping. Put it all in the oven and it made something like a lasagna with thin chicken cutlets instead of noodles. Totally delicious!!! Great recipe!" - healthyme
Yield: 4 Ready in 45 minutes
1,225 people trying soon
Verified by stevemur
|4 Boneless Skinless Chicken Breasts|
|3 Scallions; chopped fine|
|1 Egg; beaten|
|1 cFresh Spinach; chopped to med. shreds|
|Black Pepper; cracked, to taste|
|Cooking Spray; to coat pan|
|1/4 cBread crumbs; Italian seasoned|
|4 slicesProvolone cheese; opt for low-fat version|
|1/2 tbLemon Rind|
|1 Lemon; Juiced|
|1 tbOlive oil; Extra-Virgin|
Chicken Breasts Stuffed w/ Spinach and Provalone Preparation
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.
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.
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