Chicken Breast Stuffed With Spinach & Pesto Over Asparagus
Recipe: #25906
April 08, 2017
Categories: Spinach Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, more
"This version is based upon a recipe from Good Housekeeping magazine. This is delicious and healthy. Use a Large oven proof pan for this."
Ingredients
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- FOR STUFFING
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- FOR CHICKEN
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Nutritional
- Serving Size: 1 (364.8 g)
- Calories 834.6
- Total Fat - 56.3 g
- Saturated Fat - 10.1 g
- Cholesterol - 158.4 mg
- Sodium - 343.1 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 3.1 g
- Sugars - 1.9 g
- Protein - 66.3 g
- Calcium - 384.4 mg
- Iron - 5.7 mg
- Vitamin C - 26 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 350F.
Step 2
Make the Pesto - toast 1/2 cup of pine nuts , on a cookie sheet, at 350F for 5-8 minutes until fragrant, then set aside to cool- In a food processor, combine the 1/4 cup of the toasted nuts, basil leaves, spinach, Parmesan, salt/pepper and garlic, then add the olive oil- set the pesto aside.
Step 3
Increase the oven temperature to 425F.
Step 4
Make the stuffing - in a saucepan, heat the vegetable oil over medium, add the spinach and saute until wilted, add the garlic and shallots- saute for a minute more then set aside.
Step 5
Stuff the chicken - cut a pocket into each breast, stuff each breast with 1/4 of the stuffing mixture, 1 Tablespoon of pesto and 1/8 cup Parmesan - season with salt, pepper and oregano.
Step 6
In a large bowl, place the asparagus, 1 Tablespoon olive oil, 1 clove chopped garlic and season with paprika, salt, pepper and oregano - toss to coat well and set aside.
Step 7
Heat , over med-high, 3 Tablespoons olive oil in a large, deep and oven proof skillet, until very hot and there are wisps of smoke, place the chicken ( skin side down if the skin was left on) in the hot skillet and brown well ( to make crispy) for a few minutes on each side.
Step 8
Place the asparagus into the pan and put the pan in the oven, sprinkle the remaining 1/4 toasted pine nuts on top.
Step 9
Roast for 20 minutes or until the chicken reaches 165 and is no longer pink.
Tips
No special items needed.