Servings: 6 - (1 Serving =
1 stuffed chicken breast)
Source: "Gourmet Inspirations" by Patti Lynch
6 single chicken breasts (24 oz. raw weight) skinned, boned, and washed
1 teaspoon oil
1/4 cup finely chopped onion
2 cloves garlic, crushed
1- 10 oz. package frozen chopped spinach
1-1/2 cup sliced fresh mushrooms
1/2 teaspoon basil
2 egg whites, beaten until frothy
3/4 cup bread crumbs
6 tablespoons shredded Parmesan cheese or low-fat Swiss
1. Wash and pat dry the chicken breasts. Store covered in refrigerator
while preparing filling. In large skillet, saute onion and garlic in oil.
When onion is golden, add spinach, and mix together well. Stir in mushrooms
and basil. Remove from heat. Spoon half of egg white mixture into spinach,
stirring until well combined.
2. On large work surface, flatten chicken pieces. Dividing spinach mixture
evenly, spoon portion onto each chicken breast. Roll chicken breasts and
secure with toothpick, if necessary. Dip each breast in remaining egg
white, then in bread crumbs.
Place in 9" x 13" glass baking dish which has been sprayed with non-stick
coating. Sprinkle each breast with 1 tablespoon Parmesan cheese. Bake
at 325 degrees for 30 minutes. Serve with rice, pasta, or new potatoes.
Nutritional Information Per
Calories: 232; Fat: 8 grams; Carbohydrates: 14 grams; Protein: 26 grams;
Sodium: 312 mg; Cholesterol: 57 mg;
Exchanges: 3 Low-fat Meat; 1/2 Starch/Bread; 1 Vegetable