Florentine Stuffed Chicken Breasts

Name: Florentine Stuffed Chicken Breasts
Yield: 2 servings
Ingredients: 1/2 cup chopped fresh mushrooms (about 3 medium mushrooms); 1/3 cup diced red bell pepper; 1 small garlic clove, pressed; 1 1/2 cups salad packed fresh baby spinach leaves, stems removed, coarsely chopped; 1/8 teaspoon salt; Dash of ground black pepper; 1/4 cup chive and onion cream cheese spread; 1 1/2 teaspoons all-purpose flour; 2 boneless, skinless chicken breast halves (6-8 ounces each), flattened (see Cook's Tip); 2 slices firm white sandwich bread, grated (1/2 cup crumbs); 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese; 1 tablespoons butter or margarine, melted; 1 egg white, lightly beaten

A creamy spinach mixture rolled into flattened chicken breasts makes an elegant main dish for two.

Ingredients

1/2 cup chopped fresh mushrooms (about 3 medium mushrooms)
1/3 cup diced red bell pepper
1 small garlic clove, pressed
1 1/2 cups salad packed fresh baby spinach leaves, stems removed, coarsely chopped
1/8 teaspoon salt
Dash of ground black pepper
1/4 cup chive and onion cream cheese spread
1 1/2 teaspoons all-purpose flour

2 boneless, skinless chicken breast halves (6-8 ounces each), flattened (see Cook's Tip)
2 slices firm white sandwich bread, grated (1/2 cup crumbs)
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 tablespoons butter or margarine, melted
1 egg white, lightly beaten

Directions

Preheat oven to 425°F. For filling, spray (8-in.) Sauté Pan with nonstick cooking spray; heat over medium heat until hot. Add mushrooms, bell pepper and garlic pressed with Garlic Press; cook and stir 3-4 minutes or until tender. Stir in spinach, salt and black pepper; cook and stir 2-3 minutes or until spinach is completely wilted. Remove spinach mixture from pan to plate lined with paper towel; cool slightly. In Small Batter Bowl, combine cream cheese spread, flour and spinach mixture; mix well and set aside.
For chicken, rinse chicken and pat dry with paper towels. Flatten chicken as thinly as possible without tearing (see Cook's Tip). For coating, using Rotary Grater, grate bread and Parmesan cheese. Combine bread crumbs and Parmesan cheese in shallow bowl. Add butter and mix until bread crumbs are completely coated; set aside.
To assemble, divide spinach mixture evenly onto center of each chicken breast using Large Scoop. Roll up chicken around filling tucking in sides to seal. Generously brush chicken bundle with egg white using Chef's Silicone Basting Brush. Place one chicken bundle into coating mixture; carefully pat mixture around bundle to coat competely. Place seam side down on Small Bar Pan. Repeat with remaining chicken bundle. Bake 25-30 mintues or until coating is deep golden brown and juices run clear.

Yield:

2 servings

Nutrients per serving:

Calories 490, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 145 mg, Carbohydrate 24 g, Protein 51 g, Sodium 790 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 7 low-fat meat (1 1/2 carb)

Cook's Tips:

To flatten chicken breasts, place one chicken breast half in resealable plastic food storage bag and add 1 teaspoon of water (the water will prevent the chicken from tearing and sticking to the bag). Seal bag; fatten chicken as thinkly as possible without tearing using flat side of Meat Tenderizer. Repeat with remaining breast half. Discard plastic bag.

This recipe can be easily doubled and baked on the Medium Bar Pan.