Boneless Skinless chicken breasts stuffed with low-fat provalone cheese, spinach and scallions. Great served with a lite salad for a flavorful healthy meal.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4|
|Calories from Fat: 141 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 209.6mg||64 %|
|Sodium 1348.4mg||46 %|
|Potassium 892mg||23 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 36.4g|
|Protein 71.4g||102 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 597
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.