Spinach and Pine Nut Stuffed Chicken Breasts

Serves 4

Ingredients

• 1/4 cup pine nuts
• 4 4-oz boneless, skinless chicken breasts
• 1 1/2 tbsp freshly grated Parmesan cheese
• 1/2 cup frozen spinach, thawed and drained
• 2 garlic gloves, minced
• 1/2 tsp salt (optional)
• 1/2 tsp ground black pepper
• 1 tsp paprika
• Nonstick cooking spray

Preparation

1. Preheat oven to 350°F.
2. In a small nonstick pan, sauté pine nuts over medium-high heat for 2-3 minutes. Set aside.
3. Place one chicken breast on a cutting board, cover with plastic wrap, and pound the meat with a meat tenderizer or roller pin. Once it is about 1/4-inch thick, repeat this process for the remaining chicken breasts. Set aside.
4. In a medium bowl, mix toasted pine nuts, Parmesan cheese, spinach, and garlic. Layer 3 tbsp of this mixture on one side of the pounded chicken breast. Roll the breast and secure the seam with a toothpick. Repeat this process for the remaining chicken breasts.
5. Sprinkle all sides of the rolled chicken breasts with salt, pepper, and paprika.
6. Spray a glass or metal baking dish with cooking spray and place the chicken seam-side down.
7. Bake for 30 minutes or until chicken is cooked.
8. Remove toothpicks and cut each piece into 5 rounds.

Nutrition Information

• 200 Calories
• 9 g Fat
• 65 mg Cholesterol
• 100 mg Sodium
• 340 mg Potassium
• 3 g Carbohydrate
• 1 g Fiber
• 1 g Sugar
• 27 g Protein
• 250 mg Phosphorus

Exchanges

• 1/2 Starch
• 1 Vegetable
• 1/2 Fruit
• 4 Lean Meat

Source: Healthy Calendar Diabetic Cooking, 2nd ed.

Photo by Aimee Wenske

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.