* Exported from MasterCook *

CHICKEN BREASTS STUFFED WITH SPINACH AND PARMESAN

Recipe By :unknown
Serving Size : 1 Preparation Time :0:35
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz chicken breast, no skin, no bone, R-T-C -- 125gr
1 tbsp extra virgin olive oil
1 cup spinach -- coursly chop
1 tbsp grated Parmesan cheese
salt and pepper to taste

Cooking the chicken breast with the skin on protects the moistness of the chicken without adding fat because you don't eat the skin. Kale may be substituted for spinach.
Preheat oven to 400°F-200°C . Slice the chicken breast lengthwise halfway through the center, making a pocket. Heat the oil in a skillet over medium-low heat . Stir in the spinach or kale and basil. Cook just until wilted. Remove from heat. Add the cheese and stir to combine. Stuff the mixture into the pocket made in
the chicken. Secure the chicken halves with toothpicks. Sprinkle chicken liberally with pepper. Bake, skin side up, for about 20 minutes or until chicken juices run clear. Remove and discard toothpicks and skin, serve.





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Per Serving (excluding unknown items): 283 Calories; 18g Fat (58.0% calories from fat); 28g Protein; 1g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 177mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0

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