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Spinach-Stuffed Chicken

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Spinach-Stuffed Chicken

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  • Makes: 6 servings
  • Prep 30 mins
  • Bake 35 mins

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Ingredients

  • 6 large skinless, boneless chicken breast halves
  • Freshly ground black pepper
  • 1 10 - ounce package frozen chopped spinach, thawed
  • 1 egg, slightly beaten
  • 6 thin slices prosciutto or cooked ham
  • 2 -3 ounces Monterey Jack cheese with jalapeno peppers, cut into six 2x1/2-inch sticks
  • 2 tablespoons butter, melted
  • Sauteed Spinach Cream Sauce

Directions

  1. Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
  2. Firmly squeeze spinach until well drained and almost dry. In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sauteed Spinach Cream Sauce.)
  3. For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto. Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
  4. Bake, uncovered, in a 375 degree F. oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, prepare Sauteed Spinach Cream Sauce.
  5. To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.

Sauteed Spinach Cream Sauce

Ingredients

  • 2 tablespoons butter
  • 1/2 10 - ounce package frozen chopped spinach, thawed and well-drained (reserved from Spinach-Stuffed Chicken)
  • 2 tablespoons whipping cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. In a medium saucepan, melt butter over medium heat. Add the chopped spinach. Cook and stir for 5 minutes. Add whipping cream, salt and pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

Nutrition Facts

(Spinach-Stuffed Chicken)

Servings Per Recipe 6, pro. (g) 44, Thiamin (mg) 0, carb. (g) 2, Riboflavin (mg) 0, Fat, total (g) 17, vit. A (IU) 7094, chol. (mg) 169, cal. (kcal) 347, vit. C (mg) 4, sat. fat (g) 8, iron (mg) 2, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, Monosaturated fat (g) 6, Niacin (mg) 13, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 1, sugar (g) 1, calcium (mg) 131, Potassium (mg) 388, sodium (mg) 731

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