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| 1 Cup |
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Spinach, shredded |
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| ½ Cup |
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Diced onions |
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| ¾ Cup |
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Parmesan cheese |
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| ½ Cup |
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Sun-dried tomatoes, drained of oil and chopped |
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| |
| 1 Tbs |
|
Dried basil |
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| 4 5-oz |
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Skinless, boneless chicken breast halves |
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| 2 Cloves |
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Garlic, minced |
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|
|
Salt and pepper to taste |
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|
|
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| Preheat Oven to 375 degrees. |
| Combine spinach, onions, cheese, tomatoes and basil in a mixing bowl. Set aside. Slice a small 2" pocket into the side of each chicken breast.* Stuff each breast with an even amount of the spinach mixture and seal the edges. Top each breast with some minced garlic and season with salt and pepper. Bake for 25 minutes and serve! |
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| |
| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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|
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| Amount Per Serving |
|
|
|
| Calories |
|
211.35 |
|
| Calories From Fat (38%) |
|
79.66 |
|
| Calories From Protein (50%) |
|
104.64 |
|
| Calories From Carbs (13%) |
|
27.05 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 9.13g |
|
14% |
|
| Saturated Fat 4.00g |
|
20% |
|
| Monounsaturated Fat 3.36g |
|
|
|
| Polyunsaturated Fat 0.93g |
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|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 60.39mg |
|
20% |
|
| Sodium 405.09mg |
|
17% |
|
| Potassium 460.51mg |
|
13% |
|
| Carbohydrates 7.45g |
|
2% |
|
| Dietary Fiber 1.73g |
|
7% |
|
| Sugar 1.09g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 5.72g |
|
|
|
| Protein 25.08g |
|
50% |
|
| Vitamin A 1080.24IU |
|
22% |
|
| Vitamin C 18.54mg |
|
31% |
|
| Calcium 260.15mg |
|
26% |
|
| Iron 1.78mg |
|
10% |
|
| Vitamin E 0.44IU |
|
4% |
|
| Thiamin 0.08mg |
|
5% |
|
| Riboflavin 0.24mg |
|
14% |
|
| Niacin 5.51mg |
|
28% |
|
| Vitamin B6 0.33mg |
|
16% |
|
| Folate 28.23µg |
|
7% |
|
| Vitamin B12 0.55µg |
|
9% |
|
| Pantothenic Acid 0.49mg |
|
5% |
|
| Phosphorus 266.73mg |
|
27% |
|
| Magnesium 44.99mg |
|
11% |
|
| Zinc 1.54mg |
|
10% |
|
| Copper 0.17mg |
|
9% |
|
| Manganese 0.24mg |
|
12% |
|
| Selenium 16.86µg |
|
24% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
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|
|
| Water 75.74g |
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|
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| |
| Cooking Tips |
| *A boning knife works well for this. Cut along the side of the breast and then simply move the knife back and forth to create the pocket. |
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