Yields4 ServingsPrep Time10 minsCook Time22 minsTotal Time32 mins
4(4- to 6-oz.) boneless, skinless chicken breasts
6cupsbaby spinach leaves
½cupjulienne-cut sun-dried tomatoes
1large garlic clove, minced
¾tspitalian seasoning
⅓cupshredded parmesan or low-fat crumbled feta
4lemon wedges
1
Preheat oven to 350°F. Coat an 8×10-inch baking dish with nonstick cooking spray. Place chicken breasts in prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.
2
Coat a large nonstick skillet with nonstick cooking spray. Place skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning and 1 1/2 tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
3
Fill slits in each chicken breast evenly with spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake 20 to 25 minutes or until an instant-read thermometer inserted into chicken registers 165°F. Serve warm with lemon wedges.
Make it a meal:
Serve with whole-wheat orzo pasta and roasted Brussels sprouts.
Cook’s tip: To add more protein, brown chicken sausage, and sprinkle over soup before serving.
Culinary: What’s the difference between baby and regular spinach? Baby is a variety of spinach with flat leaves that are soft and tender. Baby spinach is milder in flavor than regular spinach.
Nutrition: Boneless, skinless chicken breast is the leanest and most versatile cut from the chicken. It has a delicate flavor that lends itself to being prepared many different ways. A 3-oz. cooked portion contains 3g total fat and 26g protein.
Ingredients
4(4- to 6-oz.) boneless, skinless chicken breasts
6cupsbaby spinach leaves
½cupjulienne-cut sun-dried tomatoes
1large garlic clove, minced
¾tspitalian seasoning
⅓cupshredded parmesan or low-fat crumbled feta
4lemon wedges
Directions
1
Preheat oven to 350°F. Coat an 8×10-inch baking dish with nonstick cooking spray. Place chicken breasts in prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.
2
Coat a large nonstick skillet with nonstick cooking spray. Place skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning and 1 1/2 tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
3
Fill slits in each chicken breast evenly with spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake 20 to 25 minutes or until an instant-read thermometer inserted into chicken registers 165°F. Serve warm with lemon wedges.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
