Spinach Stuffed Chicken Breasts for Two

Spinach Stuffed Chicken Breasts for Two

Time: 20 mins


  • 1/3 cup water
  • 2 tablespoons fat-free Italian salad dressing, divided
  • 2 cups chopped fresh spinach leaves
  • 2/3 cup Stove Top low-sodium chicken stuffing mix
  • 1 tablespoon coarsely chopped roasted red pepper
  • 2 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
  • 1/4 cup shredded reduced-fat mozzarella cheese


  • 1 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.
  • 2 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.
  • 3 Bake 35 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheeses is melted and chicken in cooked through (170 degrees).
  • 4 1/2 recipe = 1 serving.
  • 5 LAWL count- 1 protein, 1 veg, 1 starch, 1 condiment, 1/2 dairy.
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