SPINACH AND PINE NUT STUFFED CHICKEN (DIABETIC FRIENDLY)
From the American Diabetes Assn. Posted for safe-keeping. Chef's Tip: For added flavor, bring 1 cup of balsamic vinegar to a boil and cook until it's reduced by half. Drizzle a little of the vinegar over each chicken breast after it has been sliced.
Provided by Treewoman
Categories Chicken Breast
Time 45m
Yield 415 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
- Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
- In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
- Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
- Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
- To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.
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