Spinach and Pine Nut Stuffed Chicken (Diabetic Friendly)

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READY IN: 45mins
SERVES: 415
UNITS: US

INGREDIENTS

Nutrition
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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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