Spinach and Pine Nut Stuffed Chicken (Diabetic Friendly)

Submitted by Treewoman

"From the American Diabetes Assn. Posted for safe-keeping. Chef's Tip: For added flavor, bring 1 cup of balsamic vinegar to a boil and cook until it's reduced by half. Drizzle a little of the vinegar over each chicken breast after it has been sliced."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 415

ingredients

• 1⁄4 cup pine nuts
• 4 (4 ounce) boneless skinless chicken breasts
• 3 tablespoons grated parmesan cheese
• 1⁄2 cup frozen spinach, thawed and drained
• 2 garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 teaspoon paprika
• cooking spray

directions

1. Preheat oven to 350 degrees.
2. In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
3. 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.
4. 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.
5. Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
6. 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.
7. To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.