Spinach-Stuffed Chicken with Sun-Dried Tomatoes Recipe

Posted by
Rate It!
Spinach-Stuffed Chicken with Sun-Dried Tomatoes
Add your photo!
Ingredients
11
Count
Nutrition
683
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Place half of the spinach in a large nonreactive ovenproof skillet. Cover and cook over moderately high heat, turning occasionally with tongs, until wilted, 2 to 3 minutes. Add the remaining spinach and cook, turning until wilted, 1 to 2 minutes more. Transfer the spinach to a colander and rinse with cold water until cool. Squeeze the spinach dry, then coarsely chop it.
  2. Wipe out the skillet and return it to moderately high heat. Add 1 tablespoon of the butter and the garlic and cook, stirring, until fragrant and softened, about 3 minutes. Add the spinach, season with salt and pepper and stir for 3 minutes. Transfer the spinach to a bowl and let cool. Stir in the sun-dried tomatoes.
  3. Place the chicken on a work surface, skin side down. Spoon the spinach mixture in a mound across each breast and press the Fontina cheese into the spinach. Roll the breasts around the stuffing and secure with 2 toothpicks; smooth the skin over the meat.
  4. Preheat the oven to 400°. Season the chicken rolls with salt and pepper and dust with flour. Heat the olive oil in the skillet. Add the chicken rolls, seam side down, and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the skillet to the oven and roast the chicken rolls for about 15 minutes, or until the cheese is melted and the juices run clear when the meat is pierced with a knife. Place the chicken on a plate, discard the toothpicks and cover loosely to keep warm.
  5. Pour the pan drippings into a small heatproof bowl and skim off the fat. Set the skillet over moderate heat. Add the stock, lemon juice and the degreased drippings and bring to a boil, scraping to dislodge any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter.
  6. Slice the chicken rolls crosswise 1/2 inch thick. Arrange on plates, spoon the sauce on top and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 683.09 Kcal (2860 kJ)
Calories from fat 393.84 Kcal
% Daily Value*
Total Fat 43.76g 67%
Cholesterol 190.84mg 64%
Sodium 1249.21mg 52%
Potassium 1470.23mg 31%
Total Carbs 27.26g 9%
Sugars 0.42g 2%
Dietary Fiber 5.37g 21%
Protein 49.33g 99%
Vitamin C 48.4mg 81%
Vitamin A 0.1mg 2%
Iron 6.5mg 36%
Calcium 201.6mg 20%
Amount Per 100 g
Calories 177.35 Kcal (743 kJ)
Calories from fat 102.25 Kcal
% Daily Value*
Total Fat 11.36g 67%
Cholesterol 49.55mg 64%
Sodium 324.33mg 52%
Potassium 381.71mg 31%
Total Carbs 7.08g 9%
Sugars 0.11g 2%
Dietary Fiber 1.39g 21%
Protein 12.81g 99%
Vitamin C 12.6mg 81%
Iron 1.7mg 36%
Calcium 52.3mg 20%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top