Spinach and Mushroom Stuffed Chicken
Recipe: #2407
November 12, 2011
Categories: Chicken, Mushrooms, Spinach, Sunday Dinner, Oven Bake, Diabetic, High Protein, Low Carbohydrate, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.