Servings: 2 servings
Calories: 254.8kcal
Equipment
- Rolling Pin
- silicon pastry brush
- toothpicks
- baking pan/tray
Ingredients
- 10 oz chicken breast or 5 chicken breast tenderloins (10-11 oz)
- 2½ slices Canadian bacon for 5 tenderloins or 2 slices for a breast
- 5 tbsp of thawed frozen chopped spinach, well drained & packed
- 2 tbsp homemade seasoned breadcrumbs
- 2 tbsp grated romano cheese
- 2 tbsp finely chopped onion
- 1 beaten egg white
- 2 tbsp fat free shredded Kraft mozzarella
- ½ tsp garlic powder
- salt, pepper and garlic powder for seasoning chicken
Instructions
- Preheat the oven to 400℉.
- Thaw the frozen chopped spinach. Squeeze as much water out of it as you can. Place 5 packed tbsp of the spinach into a bowl.
- Add the breadcrumbs and grated roman cheese to the spinach and mix it in.
- Add the garlic powder and chopped onion to the spinach mixture and mix it in.
- Add the shredded mozzarella and egg white to the spinach mixture and mix until both are well incorporated and evenly distributed throughout the spinach mixture. Set aside.
- Take a large (10-11 oz) chicken breast and cut it in half or take 5 chicken breast tenderloins and place them in a plastic bag. Use a rolling pin and pound them under they are flattened and thinned out.
- Transfer the chicken to a foil lined baking tray. Sprinkle both sides of each tenderloin/breast piece with salt, pepper and garlic powder.
- Place a slice of Canadian bacon in the center of each piece of chicken breast or place a half slice of Canadian bacon on each chicken tenderloin.
- Divide the spinach mixture between the 2 breast pieces or between the 5 tenderloins. Pack the spinach together as best as you can and place it on top of the Canadian bacon.
- Bring the two ends of the chicken breast pieces/tenderloins together and secure them with a toothpick. Set aside.
- Place the sugar free peach preserves in a microwave safe bowl and microwave on high for 25 - 30 sec to melt the preserves.
- Use a silicon pastry brush and dab the melted preserves over the rolled stuffed chicken. Don't brush the preserves on as you don't want to remove the seasonings.
- Place the stuffed chicken into the oven and bake for 20-22 min. You are looking for an internal temperature of 165℉ in the thickest part of the chicken.
- Remove the chicken from the oven when done and let rest for 5 min. Serve and enjoy.
Nutrition
Serving: 1serving | Calories: 254.8kcal | Carbohydrates: 10.2g | Protein: 40.2g | Fat: 5.6g | Saturated Fat: 1.8g | Sodium: 356mg | Fiber: 4.1g
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