Spinach-Stuffed Chicken with Sun-Dried Tomato and Basil Sauce
Serves 4. 1 stuffed chicken breast half and ½ cup sauce per serving
You’ll love how quick and easy this tomato-basil sauce is to prepare. Since this recipe makes a generous amount of the sauce, you’ll have enough to top a side dish of pasta.
Vegetable oil spray
10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup fat-free or light ricotta cheese
1/4 teaspoon ground nutmeg
4 boneless, skinless chicken breast halves (about 4 ounces each) all visible fat removed
14.5-ounce can fat-free, low sodium chicken broth
1 cup packed fresh basil, stems removed
2 medium garlic cloves or 1 teaspoon bottled minced garlic
Preheat the oven to 375 degrees. Lightly spray an 11 x 7 x 2 inch baking dish with vegetable oil spray. Set aside.
In a medium bowl, stir together the spinach, ricotta and nutmeg.
Place the chicken with the smooth side up between 2 pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the chicken to about ¼ inch thick, being careful not to tear the meat. Put with the smooth side down on a flat surface. Spoon the spinach mixture onto each piece, leaving ¼ inch around the edges. Starting from a short end, roll up the chicken pieces jelly-roll style. Place the rolls with the seam side down in the prepared dish.
In a food processor or blender, process all the sauce ingredients until the mixture is thick; pour over the chicken.
Bake for 40 minutes, or until the chicken is no longer pink in the center. To serve, place 1 breast half with sauce on each plate, or for an impressive presentation, cut the chicken crosswise into rounds to reveal the spinach filling. Arrange the slices in a fan pattern on each plate and top with the sauce.
207 Calories, 2 grams of fat, 4 grams of fiber, 34 grams of protein.