How to Make Baby Spinach-Stuffed Chicken

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By starbucksluv
User-Submitted Article

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(9 Ratings)

Baby Spinach

I try to sneak spinach into as many recipes as possible. It's unbelievably healthy and that's always a plus in any kitchen.

This dish is as delicious as it is beautiful. What's more, one stuffed chicken breast is just 260 calories, so it's a dieter's best friend!

Difficulty: Moderate

Instructions

Things You'll Need:

6 cups torn fresh baby spinach
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 garlic clove, minced
1 TBS olive oil
1/2 tsp. salt
1/4 tsp. pepper
6 boneless skinless chicken breast halves
1/2 cup dry bread crumbs
3 TBS grated Parmesan cheese
1/2 tsp paprika
1/4 cup egg substitute
1 TBS water
2 TBS stick butter, melted

Step 1

Over medium heat, in a large skillet, cook the spinach in 1/2 inch of water. Cook until the spinach is wilted, about 2 minutes. Drain and set aside.
Step 2

In the same skillet, saute the onion, mushroom, and garlic in the olive oil, until tender. Stir in the seasonings. Add the spinach and set aside.
Step 3

Flatten the chicken to 1/4 inch thickness. Spread the spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly, secure with a toothpick.
Step 4

In a shallow bowl, combine bread crumbs, Parmesan cheese, and paprika.
Step 5

In a different bowl, combine the egg substitute and water. Dip each rolled up chicken breast into the egg mixture, then into the crumb mixture.
Step 6

Place, seam side down, in a 13x9x2 inch baking dish coated with non-stick cooking spray. Drizzle with butter and bake, uncovered, at 350 degrees for 20 to 25 minutes or until juices run clear.

Discard toothpicks and enjoy!