Ingredients
-
4
-
2 - 3
-
1/3
-
2
-
20
-
1
-
3/4
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes, I found this in a diabetic cookbook I was given I had to cook a little longer then started in the recipe, but it was a wonderful meal I served it with white rice Points 5
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Steps
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1
Done
|
Coat a Large Nonstick Skillet With Nonstick Cooking Spray. |
|
2
Done
|
Add the Spinach, and Cook Over Medium-High Heat, 2 Minutes, or Until the Spinach Is Wilted. |
|
3
Done
|
Remove from Heat, and Toss in the Sun-Dried Tomatoes, Mozzarella and Parmesan. |
|
4
Done
|
Set Aside. |
|
5
Done
|
Cut a Deep Pocket Into the Thickest Side of Each Piece of Chicken, and Stuff a Quarter of the Spinach Mixture Into Each Pocket. |
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6
Done
|
Close by Pressing Flesh Together and Securing With a Wooden Toothpick, If Necessary. |
|
7
Done
|
Combine the Italian Seasoning, Garlic Powder, Salt and Pepper, and Sprinkles Both Sides of the Chicken Pieces With Some of the Mixture. |
|
8
Done
|
Wipe Out the Skillet, Add the Olive Oil, and Preheat Over Medium-High Heat. |
|
9
Done
|
Add the Chicken, and Cook For 2 Minutes on Each Side, or Until Nicely Browned. |
|
10
Done
|
Reduce Heat to Medium-Low, Cover and Cook For About 8 Minutes, Turning Occasionally, Until the Chicken Is Cooked Through. |
|
11
Done
|
Serve Hot. |
