Spinach Stuffed Chicken Breasts (C3)

Spinach Stuffed Chicken Breasts

Recipe Author: Simmie Sinow


One of my absolute favorites!

4 chicken breasts (4 ounces each), skinned and boned
1 10-ounce bag of fresh spinach
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
2 Tablespoons dried tomato bits
2 Tablespoons pine nuts, toasted (or slivered almonds)
1/2 teaspoon dried basil, divided
1/3 cup dry white wine or grape juice
Vegetable cooking spray

Place chicken breast halves between two sheets of heavy duty plastic wrap and flatten to 1/4" thickness using a meat mallet or rolling pin.  Set aside.

Trim and chop spinach; place in a large, nonstick skillet over medium-high heat.  Add water and the next 3 ingredients listed, then bring to a boil.

Cook 7 minutes or until spinach wilts, stirring constantly. Remove from heat and stir in tomato bits, pine nuts and half of the basil.

Divide spinach mixture evenly among chicken breast halves, spooning the mixture on the center of each half.  Roll chicken up lengthwise, tucking ends under and secure chicken with wooden toothpicks.

Coat skillet with cooking spray and place over medium heat until hot. Add chicken and cook 2 minutes on each side or until browned.  Add the wine or grape juice and remaining basil and bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the chicken is done. Transfer chicken to a serving platter and remove wooden toothpicks.  Spoon pan drippings over chicken.

Note:

1. If you eliminate the pine nuts, this would be a good C1 recipe.  The wine/grape juice will cook off during the heating process, so there is not much concern over how much of that is remaining when the chicken is done.

2.  If you are concerned about the wine/grape juice, you could use chicken stock or diced tomatoes in their own juices for a great flavor as well!