Tomato Spinach Stuffed Chicken Breasts

Serves 4
1/4th of total recipe
208.73 Calories per serving
Fat per serving: 4.27 g

Ingredients

16 oz - CHICKEN BREAST, RAW, broilers or fryers, meat only
1 cup - TOMATO, RED, RIPE, RAW,chopped or sliced
1 cup - SPINACH, RAW
1 tsp - LEMON PEEL, RAW
2 tsp - BUTTER, REGULAR
2 tbsp - PARSLEY, RAW
1/2 cup - BREAD CRUMBS, ITALIAN, Italian style

Directions

1) Finely chop the tomatoes, press the excess liquid from the spinach (if frozen, make sure it is thawed), then combine with lemon peel, butter, and parsley. Set aside.
2) Preheat oven to 350 degrees.
3) Place chicken breasts between two sheets of wax paper and flatten slightly by pounding lightly with a mallet.
4) Place an equal portion of the tomato-spinach mixture over each of the chicken breasts.
5) Roll up chicken breasts and fasten with wooden toothpicks.
6) Roll each breast in the breadcrumbs.
7) Arrange them in a shallow pan and bake 35 to 40 minutes (chicken will be opaque throughout when done).
8) Remove the toothpicks , then move to the serving platter.

Note: Try to find four chicken breasts of approximately 4 oz. each for this recipe.

Calories: 208.73 cal
Total Fat: 4.27 g