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Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts


Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

5 ounces fresh spinach, chopped
1/2 cup gorgonzola, crumbled
2 tablespoons pine nuts
1 teaspoon fresh thyme
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 350 degrees.
2. Cook spinach in nonstick ovenproof skillet over medium heat 1 minute or until spinach wilts.
3. Put spinach in a colander and press until barely moist.
4. Wipe pan clean.
5. Combine spinach, gorgonzola, pine nuts, thyme, lemon juice, and garlic in a bowl.
6. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket for the filling.
7. Stuff each chicken breast with 3 tablespoons of filling.
8. Season both sides of each chicken breast with salt and pepper.
9. Heat olive oil in pan over medium heat.
10. Cook chicken for 3 minutes on each side or until brown.
11. Add broth to pan and cover.
12. Place pan in over and bake at 350 degrees for 15 minute or until done.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

Recipes Critic Review: Excellent and fairly healthy stuffed chicken dish that will impress your guests. I made these for some family when they were in town visiting and they couldn't get enough. They were still great the next day when I cut one up and put in a salad. Be careful to not overcook them in the oven. It might be best to use an oven thermometer to ensure you don't get dry chicken!


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