Spinach Stuffed Chicken Breasts
This is another nice light spring dish, that is very easy. It can be whipped up in no time. Just remember to take your spinach out of the freezer in the morning before you are off to work for the day.
Ingredients
- 4 large skinless chicken breasts
- 300 g pkg. frozen chopped spinach thawed and drained well
- 1/4 cup parmesan cheese
- 1/2 cup each ricotta cheese chicken stock & white wine
- 3/4 Tbsp. cornstarch
- Salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Pound each chicken breast to 1/4 inch thick.
- In a bowl, combine spinach, ricotta, parmesan, salt, and pepper.
- Divide spinach mixture between each of the 4 chicken breasts.
- Roll up each breast and place seam down in a small shallow baking dish.
- Pour wine over chicken then season with salt and pepper.
- Cover and bake for 35-45 min. Remove chicken from pan and pour the juices into a small saucepan.
- Whisk chicken broth and cornstarch together and add to saucepan.
- Heat until bubbling and thickened.
- Slice chicken breast and serve with sauce drizzled over.
Nutrition
Serving: 1Calories: 342kcalCarbohydrates: 10gProtein: 46gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 119mgSodium: 446mgFiber: 2gSugar: 2g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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