Basic chicken breasts become company-worthy (and doubly delicious) with a cheesy spinach stuffing. (Adapted from Everyday Food magazine).
For a vegetarian main dish, use the same stuffing with seasoned portabella caps.
1. Set a laruge saucepan of salted water to boil. Heat broiler, with rack 4" from heat. Place chicken on a large rimmed baking sheet lined with foil.
2. Dividing evenly, spread one side of each cutlet with olive oil; top with spinach, then cheese. Season with salt and pepper.
3. Starting at short end, roll chicken up tightly, and arrange seam side down on sheet. Season with salt and pepper.
4. Broil, without turning, until tops are lightly browned and ch icken is cooked through, 8 to 10 minutes.
5. Meanwhile, cook orzo in boiling water until al dente. Drain well, return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine.
Serve stuffed chicken with orzo.
Note: the original recipe called for dijon mustard. I don't like dijon, so I substituted honey mustard.
To make the vegetarian dish: rinse portabellas and pat dry. Remove "gills" if preferred. Rub with olive oil and season with salt and pepper. Sprinkle each with balsamic vinegar. Add spinach and cheese; top with fresh breadcrumbs (to prevent the cheese from broiling too quickly).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 681 | ||
Calories from Fat: 346 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 204.4mg | 63 % | |
Sodium 473.8mg | 16 % | |
Potassium 823mg | 22 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 33.3g | ||
Protein 47.2g | 67 % | |
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: 681
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