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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy chicken stuffed with spinach and cheese. Original recipe calls for stuffing with a slice of prosciutto and parmesan, but I skip the prosciutto and use reduced fat mozzarella instead (because I usually have it on hand). You can use the same method with any flavors you like. Ingredients:
1 pound chicken breasts, boneless and skinless |
10 ounces frozen chopped spinach, thawed |
3 tbsp olive oil |
1 1/4 tsp salt |
1 tsp black pepper, freshly ground |
1/4 cup reduced fat mozzarella cheese, shredded |
14 ounces reduced-sodium chicken broth |
3 tbsp lemon juice (freshly squeezed from 1 lemon) |
Directions:
1. Squeeze the spinach to remove excess water. Toss spinach in a bowl with 1 tbsp oil and 1/4 tsp of salt and pepper.
2. Place chicken breasts on flat surface and pound slightly, enough to roll up. Sprinkle with 1 tsp salt and 3/4 tsp pepper. Arrange spinach over chicken and sprinkle cheese. Roll each up and secure with a toothpick.
3. Heat remaining 2 tbsp oil in a skillet over high heat. Add chicken rolls and cook until golden brown, about 2 minutes per side. Add broth and lemon juice and bring to a boil. Reduce heat to medium, cover, and simmer until chicken is just cooked through, about 4 minutes.
4. Using tongs, transfer chicken to plates and set aside. Increase heat to high and cook sauce until it reduces to about 2/3 cup, or about 5 minutes. Season with salt and pepper to taste. Drizzle sauce over chicken, and serve.
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