INGREDIENTS
4
large (6 to 8 ounce) boneless chicken breast halves, skinless if desired
1
cup shredded Asiago or mozzarella cheese
1/2
cup thawed well-drained frozen chopped spinach
1/8
teaspoon nutmeg
About 12 wooden toothpicks, soaked in water
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
tablespoons olive oil
2
cloves garlic, minced
2
cups tomato-basil or marinara pasta sauce
2
tablespoons chopped fresh basil
PREPARATION:
- Preheat oven to 375°F. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket. Combine cheese, spinach and nutmeg; mix well. Stuff mixture into pockets; close with wooden picks. Sprinkle salt and pepper over chicken.
- Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook for 3 minutes; turn. Add garlic and cook 3 minutes more. Pour pasta sauce over and around chicken. Transfer skillet to oven and bake 12 to 14 minutes or until chicken is no longer pink toward the center.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1 stuffed chicken breast half plus 1/2 cup sauce and 1/2 tablespoon basil
Sodium
1114 mg
Protein
49 g
Fiber
3 g
Carbohydrate
11 g
Cholesterol
119 mg
Saturated Fat
6 g
Total Fat
19 g
Calories from Fat
41 %
Calories
414
DIETARY EXCHANGE:
Meat
6
Vegetable
2
Fat
1
