Spinach and Pine Nut Stuffed Chicken (Diabetic Friendly)
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
415
ingredients
- 59.14 ml pine nuts
- 4 (453.59 g) boneless skinless chicken breasts
- 44.37 ml grated parmesan cheese
- 118.29 ml frozen spinach, thawed and drained
- 2 garlic cloves, minced
- 2.46 ml salt
- 2.46 ml black pepper
- 4.92 ml paprika
- cooking spray
directions
- Preheat oven to 350 degrees.
- In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
- Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
- In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
- Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
- Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
- To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.
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RECIPE SUBMITTED BY
Treewoman
Whitley City, Kentucky