Spinach and Rice Stuffed Chicken Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 220C or 425 degrees F.
In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
Drain and cool.
In a small frying pan heat 1 tbsp olive oil.
Gently fry the onion and garlic for 1 minute to soften.
Remove from the heat.
In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
Season.
Cut a slice in each chicken breast.
Divide the spinach mixture between the two pockets, packing it in tightly.
Wrap two strips of bacon around each chicken breast.
Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
In a medium bowl mix the remaining oil with the balsamic vinegar.
Fold in the remaining uncooked spinach.
To serve, sit the chicken on a bed of dressed spinach.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	488.89 Kcal (2047 kJ)
Calories from fat	349.74 Kcal
		% Daily Value*
Total Fat	38.86g	60%
Cholesterol	43.11mg	14%
Sodium	534.62mg	22%
Potassium	818.85mg	17%
Total Carbs	21.35g	7%
Sugars	2.04g	8%
Dietary Fiber	3.83g	15%
Protein	15.08g	30%
Vitamin C	33mg	55%
Iron	3.9mg	21%
Calcium	123.5mg	12%

Amount Per 100 g
Calories	180.28 Kcal (755 kJ)
Calories from fat	128.97 Kcal
		% Daily Value*
Total Fat	14.33g	60%
Cholesterol	15.9mg	14%
Sodium	197.14mg	22%
Potassium	301.96mg	17%
Total Carbs	7.87g	7%
Sugars	0.75g	8%
Dietary Fiber	1.41g	15%
Protein	5.56g	30%
Vitamin C	12.2mg	55%
Iron	1.4mg	21%
Calcium	45.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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