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Stuffed Chicken Breasts
Makes: 8 servings Ingredients:
- 4 sun dried tomatoes, dried
- 1 cup frozen chopped spinach, thawed
- 1 teaspoon lemon peel, grated
- 2 teaspoon non/lowfat margarine
- 2 tablespoon parsley, minced
- 4 4-ounce boneless skinless chicken breasts
- toothpicks
- 1/2 cup seasoned breadcrumbs
Directions:
- Prepare sundried tomatoes according to package directions.
- Chop tomatoes and combine with remaining ingredients, except chicken and breadcrumbs.
- Flatten chicken breasts slightly with mallet.
- Spread equal portions of sundried tomato mixture over each chicken breast.
- Roll up chicken breasts, secure with toothpicks and roll in breadcrumbs.
- Place chicken in a baking pan and bake at 350 degrees F for 35-40 minutes.
Nutritional Information:
- Serving Size: 1 chicken breasts
- Calories: 280
- Fat: 5 g
- Cholesterol: 75 mg
- Protein: 30 g
- Carbs: 25 g
- Fiber: 6 g
- Sodium: 220mg
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