Spinach Stuffed Chicken Breasts
serves 4

Spinach Stuffed Chicken Breasts
These chicken breasts stuffed with spinach, pecans, and Gorgonzola cheese, then coated with Parmesan, oregano, and garlic have unbelievable flavor. Spinach stuffed chicken breasts make a fabulous main dish for a special meal.
4 skinless, boneless chicken breasts
4 cups fresh spinach, washed and spun dry 1/2 cup Parmesan cheese !/2 cup Panko breadcrumbs 2 tablespoons chopped fresh oregano |
1 teaspoon garlic powder
1/4 cup chopped pecans 2 tablespoons crumbled Gorgonzola cheese 2 tablespoons melted butter |
- Place one chicken breast between two pieces of plastic wrap.
- Using a wooden mallet pound the chicken breast to 1/4 inch thickness. Repeat until each chicken breasts is 1/4 inch thick.
- in a large skillet over medium, heat stir the spinach until wilted. (No need to use oil, just use the water already on the spinach.)
- In a shallow dish mix the Parmesan cheese, Panko breadcrumbs, oregano, and the garlic powder.
- In a medium bowl, mix the spinach, chopped pecans, and Gorgonzola.
- Place 1/4 of the spinach mixture in the center of each chicken breast. Fold the smaller ends in first, then the longer ends. Secure with toothpicks.
- Brush each chicken breast with the melted butter, then coat with the Parmesan/breadcrumb mixture.
- Coat a baking dish with cooking spray.
- After stuffing and folding the chicken breasts, place them in the prepared baking dish. Refrigerate for at least 2 hours (or overnight).
- Remove chicken from the refrigerator 20 minutes before baking.
- Pre-heat oven to 400 degrees. Bake chicken for 25- 30 minutes, or until done.
Calories 421, Fat 17.6, Cholesterol 126mg, Sodium 454mg
Carbohydrates 12.3g, Fiber 2.8g, sugars 1.0g, Protein 54.9g
Carbohydrates 12.3g, Fiber 2.8g, sugars 1.0g, Protein 54.9g