Spinach-Stuffed Chicken Breasts

A 10-ounce bag of fresh spinach has only 10 grams of carbohydrate.

Yield: 4 servings (serving size: 1 stuffed chicken breast half)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  (10-ounce) bag fresh spinach
• 1/4  cup  water
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 2  garlic cloves, minced
• 2  tablespoons  dried tomato bits
• 2  tablespoons  pine nuts, toasted
• 1/2  teaspoon  dried basil, divided
• Cooking spray
• 1/3  cup  dry white wine

Preparation

1. Place chicken breast halves between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

2. Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.

3. Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.

4. Coat pan with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.

carbo rating: 4

Nutritional Information

Calories:

237 (0.0% from fat)

Fat:

4.6g (sat 0.9g,mono 0.0g,poly 0.0g)

Protein:

42.7g

Carbohydrate:

5.3g

Fiber:

1g

Cholesterol:

99mg

Iron:

3.9mg

Sodium:

321mg

Calcium:

100mg