Spinach-Stuffed Chicken Breasts

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Spinach-Stuffed Chicken Breasts
Yield: Makes 4 servings
Like other greens, spinach is an excellent source of vitamin A in the form of beta-carotene, a powerful disease-fighting nutrients.


Ingredients:

4boneless skinless chicken breasts (about 1 pound)
5ounces frozen chopped spinach, thawed and squeezed dry
2tablespoons freshly grated Parmesan cheese
1teaspoon grated lemon peel
1/4teaspoon black pepper
Nonstick olive oil cooking spray
1cup thinly sliced mushrooms
6slices (2 ounces) thinly sliced low-fat turkey ham
1cup white grape juice




Preparation:


1.Trim fat from chicken; discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4 inch thick.2.Preheat oven to 350°F. Pat spinach dry with paper towels. Combine spinach, Parmesan, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray; add mushrooms. Cook and stir over medium heat 3 to 4 minutes or until tender.3.Arrange 1-1/2 slices turkey-ham over each chicken breast. Spread each with one-fourth of spinach mixture. Top each with mushrooms. Beginning with longer side, roll chicken tightly. Tie with kitchen string.4.Place stuffed chicken breasts, seam side down, in 9-inch square baking pan. Lightly spray chicken with cooking spray. Pour white grape juice over top. Bake 30 minutes or until chicken is no longer pink.5.Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired.




Nutritional Information:



Serving Size: 1 stuffed chicken breast (without garnish)



Sodium
302 mg



Protein
26 g



Fiber
2 g



Carbohydrate
10 g



Cholesterol
71 mg



Saturated Fat
2 g



Total Fat
4 g



Calories from Fat
21 %



Calories
187




Dietary Exchange:



Meat
3



Vegetable
1