Spinach Stuffed Chicken Breasts Recipe

Spinach Stuffed Chicken Breasts Recipe: A Healthy and Tasty Dinner Option!

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Spinach Stuffed Chicken Breasts Recipe

Ingredients:

 Olive oil: 1 tablespoon
 Thinly sliced leek: 1 cup (about 1 large)
 Minced garlic clove: 2 (about 1 teaspoon)
 Dried Oregano: 1/2 teaspoon
 Salt: 3/4 teaspoon
 Crushed red pepper flakes: 1/4 teaspoon
 Ground black pepper: 1/8 teaspoon
 Frozen chopped spinach, thawed, drained, and squeezed dry: 1 (10-ounce) package
 Skinless, boneless chicken breasts, trimmed of excess fat: 4 medium (about 5 ounces each)
 Bottled roasted red bell peppers: 3 ounces  (about 1 1/4 peppers), divided
 Melted butter: 1 tablespoon
 Italian-seasoned breadcrumbs: 1/4 cup
 Cooking spray
 Dry white wine:1/4 cup

Directions:

Precaution
1

Oven Heat should be at 350 degrees C.

Heat oil
2

Heat olive oil in a medium skillet over medium warmth. Include leek, garlic, oregano, salt, smashed red pepper, and dark pepper; cook and blend until the point that leek is delicate (around 5 minutes). Expel from heat and include the spinach, blending to join; put spinach blend aside.

Cutting
3

Cut the chicken breast down the middle evenly utilizing a sharp blade. Place base parts of the breast in a 9-x 9-inch heating dish, putting top parts aside Hole spinach filling impartially among breast; top each piece with one-fourth of cooked red peppers and supplant the best parts of the breast.

Sprinkle
4

Brush the best 50% of every chicken breast with softened spread; sprinkle with breadcrumbs, and shower delicately with cooking splash. Add wine to heating dish (staying away from the breadcrumbs), and prepare for 40 minutes or until the point that the chicken is totally cooked.

Serving
5

Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each bosom into 3 or 4 cuts on the slanting to uncover the stuffing, or essentially leave each part entirety.

Recipe Notes
6

Cutting the chicken breast on a level plane holds the filling admirably, and gets rid of the need to stick it together with toothpicks.

End lines
7

If you do not like dry white wine ingredient in Spinach Stuffed Chicken Breasts. You can skip it and also add some other delicious ingredients.

Nutrition Facts:

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 293.9
% Daily Value *
Total Fat 18.0g28%
Saturated Fat 5.4g27%
Cholesterol 67.1mg23%
Sodium 953.7mg40%
Potassium 404.7mg12%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.7g7%
Sugars 1.4g
Protein 26.3g53%

Vitamin A 93.1%
Vitamin C 18.1%
Calcium 17.4%
Iron 8.5%
Vitamin D 0.0%
Vitamin E 6.4%
Thiamin 8.8%
Riboflavin 10.5%
Niacin 43.3%
Folate 15.8%
Pantothenic Acid 7.1%
Phosphorus 20.7%
Magnesium 15.0%
Zinc 7.9%
Selenium 21.9%
Copper 6.2%
Manganese 27.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Olive oil: 1 tablespoon
 Thinly sliced leek: 1 cup (about 1 large)
 Minced garlic clove: 2 (about 1 teaspoon)
 Dried Oregano: 1/2 teaspoon
 Salt: 3/4 teaspoon
 Crushed red pepper flakes: 1/4 teaspoon
 Ground black pepper: 1/8 teaspoon
 Frozen chopped spinach, thawed, drained, and squeezed dry: 1 (10-ounce) package
 Skinless, boneless chicken breasts, trimmed of excess fat: 4 medium (about 5 ounces each)
 Bottled roasted red bell peppers: 3 ounces  (about 1 1/4 peppers), divided
 Melted butter: 1 tablespoon
 Italian-seasoned breadcrumbs: 1/4 cup
 Cooking spray
 Dry white wine:1/4 cup

Directions

Precaution
1

Oven Heat should be at 350 degrees C.

Heat oil
2

Heat olive oil in a medium skillet over medium warmth. Include leek, garlic, oregano, salt, smashed red pepper, and dark pepper; cook and blend until the point that leek is delicate (around 5 minutes). Expel from heat and include the spinach, blending to join; put spinach blend aside.

Cutting
3

Cut the chicken breast down the middle evenly utilizing a sharp blade. Place base parts of the breast in a 9-x 9-inch heating dish, putting top parts aside Hole spinach filling impartially among breast; top each piece with one-fourth of cooked red peppers and supplant the best parts of the breast.

Sprinkle
4

Brush the best 50% of every chicken breast with softened spread; sprinkle with breadcrumbs, and shower delicately with cooking splash. Add wine to heating dish (staying away from the breadcrumbs), and prepare for 40 minutes or until the point that the chicken is totally cooked.

Serving
5

Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each bosom into 3 or 4 cuts on the slanting to uncover the stuffing, or essentially leave each part entirety.

Recipe Notes
6

Cutting the chicken breast on a level plane holds the filling admirably, and gets rid of the need to stick it together with toothpicks.

End lines
7

If you do not like dry white wine ingredient in Spinach Stuffed Chicken Breasts. You can skip it and also add some other delicious ingredients.

Spinach Stuffed Chicken Breasts Recipe: A Healthy and Tasty Dinner Option!

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