Saturday, February 26, 2011

Spinach Stuffed Chicken

100g - Solid Chicken Breast

1 ( or 1 1/4) cup - Water

1 Tbs - Minced Garlic

1 tsp - Chives

100g - Raw Spinach

1 Tbs - Balsamic Vinegar (CAUTION ITEM)

Salt & Pepper to taste

1 tsp - Braggs

Calories: 182 (Roughly)

Servings: 1 - Protein 1 - Veggie

Preheat Oven: 350

Cut Chicken Breast in half to make 2 cutlets. Place a sheet of plastic wrap on top and pound them out to make them thinner. Sprinkle both sides with salt and pepper. In a separate bowl mix the minced garlic, chives and salt & pepper together along with any other spices you prefer ( I add a little garlic or onion powder). After mixture is thoroughly mixed ;) spread on one side of each chicken cutlet. Place spinach over each cutlet and roll semi-tightly, use a toothpick to hold cutlets together.

Before Placing in Oven:

Add 1/4 cup water to hot Pan on Stove. Place cutlets in pan and cover with Balsamic Vinegar. Brown each side for 3 minutes.

Oven Time:

Place cutlets in small baking dish (pour excess water and balsamic vinegar on top) Add 1 cup of water to baking dish. Cook in oven for 15-20 minutes or until middle is 190 degrees. When done you can slice into pieces or leave whole and then sprinkle some Braggs on top! Enjoy!

I've also used Red Wine Vinegar and it turned out about the same... Add more spices if its too boring for you!

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