STUFFED CHICKEN BREAST
Ingredients:
- 150g boneless chicken breast
- 20 g part skimmed mozzarella cheese
- 100g quartered artichoke hearts drained and chopped
- 1 teaspoon parmesan cheese
- 150g frozen spinach thawed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Method:
- Combine mozzarella cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
- Pound chicken into thin piece with a meat mallet. Cover it in plastic wrap to avoid splatters of chicken juice.
- Spread out all the pieces of chicken on a couple cookie sheets. Roll up the chicken using the filling. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
- To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.
Nutrition Facts:
- Calories: 388 Cal
- Protein: 49.8g
- Carbs: 24.1g
- Fat: 11.3g
