Spinach and Mushroom Stuffed Chicken

2
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"These are a family favourite...easy to make, yet look like you put in a bunch of effort; really tasty yet definitely healthy (and diabetic-friendly), and very easy to adapt serving size to just about any quantity."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (412.8 g)
  • Calories 412.3
  • Total Fat - 13.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 180.5 mg
  • Sodium - 1588.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.5 g
  • Protein - 65.5 g
  • Calcium - 165.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step 1

Place chicken breast halves between two pieces of plastic wrap; pound with a mallet until 1/4-inch thick.

Step 2

Combine spinach, cheese, lemon peel and pepper in a small bowl.

Step 3

Top each chicken breast half with two half-slices of bacon; then spread each with half of spinach mixture and half of mushrooms.

Step 4

Roll chicken, starting from short end, and secure with toothpicks.

Step 5

Place chicken rolls, seam sides down, in a small glass baking dish lightly coated with cooking spray; spray tops of rolls with cooking spray.

Step 6

Pour chicken broth over rolls. Bake at 350F for 30 minutes or until chicken is completely done.

Tips & Variations


No special items needed.

Related

Jay

We loved this chicken! Stuffing them makes the breasts we used tender, juicy and delicious flavored chicken and they really tasted great.

review by:
(20 Aug 2012)