Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Two-Cheese Mediterranean Stuffed Chicken

An elegant dish with lots of flavor - you and your guests will love this!

Author: Recipe Courtesy of 3-A-Day of Dairy
Date: February 06, 2007

Serves: 4 person(s)

Preparation Time: 30 mins
Cooking Time: 40 mins


    2 Tbsp olive oil
    1/2 cup chopped onion
    1 cup diced tomatoes
    1 tsp minced garlic
    1 (6 oz) bag baby spinach
    1 cup part-skim, shredded mozzarella cheese
    1/4 cup shredded, reduced-fat parmesan cheese
    4 boneless, skinless, medium chicken breast halves (about 1 1/2 lbs)
    2 tsp Italian seasoning blend
    1/2 cup low-sodium chicken broth


    Heat oil over medium heat in a nonstick skillet. Add onion and cook, stirring until onions are tender, about 5 minutes. Stir in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes until spinach is soft. Remove from heat. Let mixture cool slightly; stir in mozzarella and parmesan.

    Heat oven to 375°F. Beginning in the center of the thicker end of the breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision to create a 1-inch-wide pocket and pack 1/4 of the filling mixture into each breast.

    Season chicken with Italian seasoning blend and place in 13 x 9 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes. Keep warm until served.

Nutritional Information
(Per Serving)

Calories:311 cals
Kilojoules:1,302 kJ
Fat:13.9 g
Carbohydrates:8.4 g
Protein:37.0 g
Cholesterol:92.0 mg
Sodium:374 mg
Saturated Fat:4.3 g
Fiber:1.8 g
Calcium:305.0 mg
Total Sugars:2.5 g

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