Recipe Name: Spinach Stuffed Chicken Breasts for Two
Ingredients:
1/3 cup water
2 tbsp fat-free Italian dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Lower-Sodium Stove Top stuffing mix for chicken
1 tbsp coarsely chopped roasted red peppers
2 (6 or 8 oz) boneless skinless chicken breast halves, size according to plan, pounded to 1/4 inch thickness
1/4 cup shredded reduced-fat mozzarella cheese
Preparation:
Preheat oven to 350 degrees F. Bring water and 1 tbsp of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat, let stand 5 minutes. Set aside.
Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam sides down, in 8 inch square baking dish. Brush with remaining 1 T. dressing.
Bake 35 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheeses is melted and chicken in cooked through (170 degrees).
Makes: 2 servings
Serving size: 1/2 recipe
LA Exchange: 1 Protein, 1 Vegetable, 1 Starch, 1/2 Dairy, 1 Condiment
