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Ingredients:
2
sun dried tomatoes, packed in oil or dried
1/2 cup frozen chopped spinach, thawed
1/2 tsp. lemon zest, grated
1 tsp. unsalted butter, softened
1 Tbs. parsley, minced
2 4 ounce boneless skinless chicken breast halves
1/4 cup seasoned breadcrumbs
Instructions:
If
using dried tomatoes, cover with boiling water
in a bowl. Let stand 5 minutes and drain. Finely
chop tomatoes. Press excess liquid from spinach
and combine with tomatoes and remaining ingredients,
except chicken and breadcrumbs. Set aside.
Preheat
oven to 350°F. Place chicken breasts between
two sheets of wax paper and pound lightly with
a mallet or other heavy flat object to flatten
slightly. Divide spinach mixture into equal
portions and spread over each chicken breast.
Roll up chicken breasts and secure with toothpicks.
Roll in breadcrumbs. Arrange chicken in a shallow
pan and bake 35-40 minutes, or until chicken
is opaque throughout. Remove toothpicks before
serving.
Servings
2
5POINT per serving
Nutrition
information:
calories
217, fat 4.3g, 18% calories from fat, cholesterol
71mg, protein 30.1g, carbohydrates 14.0g, fiber
2.6g, sugar 0.9g, sodium 521mg
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