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| Gruyere/Spinach/Prosciutto-stuffed
Chicken |
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Notes: Wow, never
made a stuffed chicken breast before. Pretty good, but wasn't quite to my
taste. It tasted like I got it from a restaurant, but even if something
is cooked well doesn't mean you have to like the taste. : ) I had it with
some rice and steamed spinach. The original recipe also had a Caramelized
shallot sauce, which I tried to make. I failed miserably and hated the taste,
so I'm not including it here.
Modified from Cooking Light Magazine, 09/2002
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Ingredients:
- 6 (4
oz) skinless, boneless chicken breast halves (This means slice longways
so that each piece is thinner, not shorter)
- 6 (1/2 oz)
slices prosciutto
- 6 (1/2 oz)
slices Gruyere cheese
- 1 1/2 cups
trimmed spinach
- 1/2 teaspoon
salt
- 1/2 teaspoon
black pepper
- 3 tablespooons
all-purpose flour
- 1 tablespoon
olive oil
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Instructions:
- Preheat oven to 350
- To prepare the chicken,
place each chicken breast half between 2 sheets of plastic wrap; pound to
1/4 inch thickness using a rolling pin or meat mallet. Discard plastic wrap.
Top each chicken breast half with 1 slice proscuitto, 1 slice cheese, and
1/4 cup spinach, leaving a 1/4 inch border around edges. Fold in half, pinching
edges together to seal; sprinkle with salt and pepper. (You can refrigerate
the chicken overnight at this point if you want. The recipe says it makes
it easier to saute. I didn't try it)
- Dredge chicken in
flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high
heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow
baking pan; bake at 350 for 5 minutes or until done
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Nutritional info: (note, this is based
on arugula, not spinach, and also includes a sauce that I did not include
because I tried to make it and it turned out awful)
- Yield:
6 servings (serving size 1 chicken breast half)
- POINTS:
7 points per serving (I'm counting this as 6 since I didn't
use the sauce)
- Calories:
300 (29% from fat)
- Fat: 9.8g
(sat 4g, mono 4g, poly 0.9g)
- Protein:
29.7g
- Carb:
9.7g
- Fiber
.5g
- Cholesterol:
75mg
- Iron:
1.7mg (probably more with spinach instead of the arugula)
- Sodium:
562mg
- Calcium:
189mg
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