STUFFED CHICKEN BREAST

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STUFFED CHICKEN BREAST image

Categories     Cheese     Chicken     Roast     Low Fat     Quick & Easy     Low Cal     Dinner

Yield 2

Number Of Ingredients 7

2 Tbsp olive oil
2 oz Prosciutto or Ham or Turkey, Thinly sliced into strips(optional)
3 cups of Spinach
1/4 cup canned chickpeas, drained, rinsed, coarsely chopped (to resemble size of pine nuts)
1/4 cup sun-dried tomato pesto, or any favorite pesto of your choice (I bought the tomato pesto from Aldi)
Large chicken Breast (butterflied open, and pounded to 1/2" thickness OR 2 smaller chicken breasts, pounded to 1/2" thickness
1/2 cup + 1-2 Tbsp shredded Italian cheese of your choice (used a garlic white cheddar) Mozzarella works well also

Steps:

  • Pre-Heat oven to 400F Heat 1/2 Tbsp olive oil in skillet, on medium heat. Add, thinly sliced ham, cook until crisped lightly, about 2-3 minutes. Add spinach and chickpeas, saute until spinach is fully wilted, about 3 minutes. Lay pounded chicken breast, and spread the pesto onto chicken. Spread spinach mixture, then sprinkle 1/2 cup cheese, evenly over chicken. Carefully, roll chicken breast like a burrito, by folding in sides (just enough to hold in fillings) and rolling from top to bottom. No need to roll tightly, just enough to keep fillings from falling out. (Optional, secure with toothpicks or string). Top with remaining cheese Coat bottom of glass cookware with remaining olive oil. ( I make on large chicken breast so I use a glass loaf pan). Place chicken in pan, (at this point you can wrap and save to roast later), cover with foil, and roast in pre-heated oven for 20-25 minutes, then remove foil and roast for another 15-20 minutes, or until cheese is bubbling, and chicken is fully cooked to 170 degrees. Allow chicken to rest for 10 minutes before slicing and serving.

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