Spinach-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pine nuts are expensive and sometimes hard to find, but you can get the same crunch and a comparable flavor if you substitute toasted slivered almonds. Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1 (10-ounce) bag fresh spinach |
1/4 cup water |
1/4 teaspoon salt |
1/2 teaspoon pepper |
2 garlic cloves, minced |
2 tablespoons dried tomato bits |
2 tablespoons pine nuts, toasted |
1/2 teaspoon dried basil, divided |
cooking spray |
1/3 cup dry white wine |
Directions:
1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
2. Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.
3. Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.
4. Coat skillet with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and remaining 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.
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