Tuesday, June 24, 2014

Spinach Stuffed Chicken Breasts

Recipe Author: Simmie Sinow

One of my absolute favorites!

4 chicken breasts (4 ounces each), skinned and boned
1 10-ounce bag of fresh spinach
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
2 Tbsp dried tomato bits
2 Tbsp pine nuts, toasted (or slivered almonds)
1/2 tsp dried basil, divided
1/3 cup grape juice
Non-stick spray

Place chicken breast halves between two sheets of heavy duty plastic wrap and flatten to 1/4" thickness using a meat mallet or rolling pin.  Set aside.

Trim and chop spinach; place in a large, nonstick skillet over medium-high heat.  Add water and the next 3 ingredients listed, then bring to a boil.

Cook 7 minutes or until spinach wilts, stirring constantly. Remove from heat and stir in tomato bits, pine nuts and half of the basil.

Divide spinach mixture evenly among chicken breast halves, spooning the mixture on the center of each half.  Roll chicken up lengthwise, tucking ends under and secure chicken with wooden toothpicks.

Coat skillet with cooking spray and place over medium heat until hot. Add chicken and cook 2 minutes on each side or until browned.  Add the grape juice and remaining basil and bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the chicken is done. Transfer chicken to a serving platter and remove wooden toothpicks.  Spoon pan drippings over chicken.

Note: The grape juice is allowed in this instance since most of it will burn off, and also because it is not being consumed as a drink.

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