Spinach-Stuffed Chicken Breasts

Recipe

Spinach-Stuffed Chicken Breasts

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Chicken breasts stuffed with spinach and sundried tomatoes

User Rating

3.19 out of 5 stars
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42 ratings

Recipe Data

6
Servings
20min
Prep
1hr
Total

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    Description

    Freezing this dish before baking results in chicken that is tender, moist and fresh-tasting.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 tsp.Hy-Vee Select olive oil
    2cloves garlic, minced
    1(6 oz) pkg fresh spinach leaves, coarsely chopped (about 6 c.)
    ¼ c.oil-packed sundried tomatoes, drained and chopped
    1 tsp.Hy-Vee dried thyme
    ¼ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee black pepper
    ¾ c.Hy-Vee grated Parmesan cheese, divided
    3 oz.Hy-Vee cream cheese, softened
    6medium chicken breast halves
    1 ½ c.Hy-Vee 33%-less-sodium chicken broth
    1 tbsp.Hy-Vee lemon juice
    1 tbsp.Hy-Vee Dijon mustard
    ¼ c.Hy-Vee panko breadcrumbs

    Directions

    1. In a medium skillet, heat olive oil over medium heat. Sauté garlic until tender. Add spinach; cook until wilted. Remove from heat; stir in sundried tomatoes, thyme, salt and pepper until well mixed. Stir in 1/2 cup of the Parmesan and the cream cheese.
    2. To flatten chicken breasts, place one at a time in a quart freezer bag or in double thickness of plastic wrap. With a rolling pin or the flat side of a meat mallet, pound to 1/2-inch thickness. Spread about 3 rounded tablespoons spinach mixture on rough side of chicken, leaving a 1-inch border; roll up tightly. Secure each with a toothpick. Place chicken in a 9-by-13-inch baking dish. For sauce, whisk together chicken broth, lemon juice and mustard; pour over chicken.
    3. To serve tonight, preheat oven to 375 degrees. Combine remaining 1/4 cup Parmesan cheese and breadcrumbs; sprinkle over chicken. Bake, uncovered, for 35 to 45 minutes or until internal temperature of chicken is 165 degrees. Strain sauce; serve with chicken.
    4. To freeze for later, cover baking dish tightly with plastic wrap and foil. Label and freeze up to 3 months. Thaw in refrigerator, covered, for 36 to 48 hours. Remove plastic wrap and foil. Combine 1/4 cup Parmesan and breadcrumbs; sprinkle over chicken. Bake, uncovered, in a 375 degrees oven for 65 to 75 minutes or until internal temperature is 165 degrees. Strain sauce; serve with chicken.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 100mg
    • Sodium: 680mg
    • Total Carbohydrates: 6g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 25%
    0%
    Iron 10%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Holiday 2013.