Spinach-stuffed Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps olive oil (divided)
- ½ Tbsp butter
- 3 cups fresh Spinach
- ½ cup Feta (crumbled)
Preparation steps
1.
Preheat oven to 375º F. Coat a baking dish with nonstick cooking spray.
2.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, make a deep horizontal pocket in each chicken breast. Season well with salt and pepper and set aside.
3.
Heat the olive oil in a large skillet over medium-high heat, stir in the butter. Add the spinach and cook until wilted, about 2 to 3 minutes. Drain off any liquid; transfer the spinach to a bowl to cool.
4.
Stir feta into the cooled spinach. Stuff each of the 4 chicken breasts with the spinach mixture.
5.
Heat the remaining tablespoon of olive oil in the skillet. Once the oil is hot, place the chicken breasts in the skillet and cook for 3 to 4 minutes on each side, or until golden brown. Transfer chicken to prepared baking dish and cook for 10 to 12 minutes, or until the chicken is cooked through and the filling is hot.
6.
Serve with your favorite vegetable.
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