Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts
Servings: 6 Prep 20 mins Cook 8 mins Grill 24 mins

Ingredients

  • 2 tablespoons olive oil
  • 1/2 small onion, chopped
  • 1/2 large sweet red pepper, finely chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed, drained
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 6 boneless, skinless chicken breast halves (about 3 pounds total)

Make It

1. Prepare grill. In medium-size skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; saute 5 minutes. Add spinach, 1 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes. Remove from heat; let cool slightly. Stir in cheese.

2. For rub, in small cup, combine 1 tablespoon oil, 2 teaspoons rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper.

3. In each breast, cut a pocket horizontally through thicker side. Fill each with 3 to 4 tablespoons spinach stuffing. With 2 toothpicks, secure pocket closed. With fingers, spread rub on both sides of each chicken breast.

4. Grill 10 to 12 minutes per side or until instant-read thermometer inserted in chicken registers 170 degrees F. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 328, Fat, total (g): 12, chol. (mg): 133, sat. fat (g): 3, carb. (g): 4, fiber (g): 2, pro. (g): 49, sodium (mg): 568, Percent Daily Values are based on a 2,000 calorie diet.