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    You are in: Home / Recipes / Spinach-Stuffed Chicken Breasts Recipe
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    Spinach-Stuffed Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    ElizabethKnicely's Note:

    Spinach, like other leafy green vegetables, is a great source of heart-healthy folate. Folate is especially important during the early months of pregnancy.

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    Ingredients:

    Serves: 4

    Yield:

    stuffed ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add the spinach, stirring to combine; set spinach mixture aside.
    3. 3
      Cut the chicken breasts in half horizontally using a sharp knife. Place bottom halves of breasts in a 9x9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted peppers, and replace the top halves of breasts.
    4. 4
      Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
    5. 5
      Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.

    Ratings & Reviews:

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    Nutritional Facts for Spinach-Stuffed Chicken Breasts

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.4
     
    Calories from Fat 92
    34%
    Total Fat 10.2 g
    15%
    Saturated Fat 3.1 g
    15%
    Cholesterol 83.2 mg
    27%
    Sodium 970.4 mg
    40%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 1.9 g
    7%
    Protein 29.3 g
    58%

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