Healthy Serving:
Chicken Breasts Stuffed with
Spinach/Kale & Cheese
Ingredients:
- 4 oz. chicken breast (1/2 of the whole back of the chicken)
- 1/2 cup kale/spinach (frozen cooked or fresh)
- 2 tsp. olive oil
- basil leaves
- 2T. freshly grated cheese (Parmesan or Romano)
- Black pepper (freshly ground or canned)
Preheat oven to 400F.
Lay the chicken breast on cutting board and slice in 1/2 as if to make
a pocket as when you slice a roll for a sandwich. Do not cut completely
through (you will be stuffing the inside of the breast like a sandwich).
Heat the oil in the skillet on low/med. Add the kale/spinach and basil.
Stir the vegetables to coat with oil. Cook about 3 minutes or until
wilted. Remove from the heat.
Add the cheese to the kale/spinach and stir to combine. Put mixture
between the chicken halves.
Secure chicken halves with oiled toothpicks. Brush the top of the
chicken with oil (this amount should be small, if you think you are using
1 tsp. make sure it is part of your oil allowance) and sprinkle liberally
with black pepper.
Bake for about 20 minutes. Check for doneness (chicken should be all
white and have no remaining pink color). Remove toothpicks to serve.
Per serving:
From Low-Fat Lies by
Kevin Vigilante, MD, and Mary Flynn, PhD.
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