Stuffed Chicken Breasts
One 1-pound 4-ounce skinless boneless chicken breast
1 cup finely chopped mushrooms
cup cooked spinach, thoroughly drained and squeezed dry, chopped
1 garlic clove, minced
1/2 tsp salt
crushed red pepper flakes
1 1/2 ounces smoked mozzarella
cheese, thinly sliced
1/2 cup low-sodium chicken broth
1 1/2 cups stewed tomatoes
1 T chopped fresh basil leaves or
1/2 tsp dried
Preheat oven to 375° F. Spray an 8" square baking pan with non-stick cooking
Place chicken breast, skinned-side down, between two sheets of plastic wrap.
With meat mallet, pound chicken lightly to an even 1/4" thickness. Set chicken
In medium skillet, heat oil; add mushrooms. Cook over medium heat, stirring
constantly, 5 minutes, until all liquid has evaporated. Add spinach and garlic;
cook, stirring constantly, 2 minutes longer. Stir in salt and crushed red
Arrange half of the mushroom mixture lengthwise along center of chicken breast;
top evenly with cheese, the remaining mushroom mixture. Fold long sides of
chicken over stuffing, overlapping slightly. Secure with kitchen string.
Place stuffed chicken breast in prepared baking pan, seam-side down; add 1/4 cup
of the chicken broth. Bake, covered, 30 minutes, basting once, until chicken is
cooked through and juices run clear when pierced with a fork.
While chicken is baking, in blender or food processor, combine tomatoes and the
remaining 1/4 cup chicken broth; puree until smooth. Transfer tomato mixture to
small saucepan; cook over low heat, stirring occasionally, 5 minutes, until
heated. Stir in basil; set aside and keep warm.
Let chicken breast stand 10 minutes. Carefully remove string, then slice into
equal pieces. Serve with warm tomato mixture
Per serving: 159 calories; 25 g protein; 4 g fat; 6 g carbohydrates; 94 mg
calcium; 448 mg sodium; 60 mg cholesterol; 2 g dietary fiber.
WW Points: 3 pt.