Chicken Breasts Stuffed with Spinach & Cheese
The phytochemical-rich filling fights chronic disease and helps protect your eyesight.
Number of servings : 6
Prep time: 20 Minutes
Cooking time: 35 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil, crumbled
1 box (10 ounces) frozen leaf spinach, thawed and squeezed dry
6 roasted red bell pepper halves
6 thin slices reduced-fat Jarlsberg or Swiss cheese (4 ounces)
1/2 cup low-fat buttermilk
2 cups fresh whole-wheat bread crumbs
Preheat oven to 425°F. Coat rimmed baking sheet with nonstick cooking spray.
Flatten each chicken breast between plastic wrap to 3 mm thickness. Season one side with salt, pepper, and basil. Top each with spinach, red pepper, and cheese, dividing equally, and leaving 5 mm border around edge. Roll up breasts around filling and secure with toothpick.
Dip each breast in buttermilk, then coat evenly with crumbs. Place, seam side down, on baking sheet.
Bake until chicken is cooked through and crumb coating is browned, about 35 minutes. Remove toothpicks, and serve.