As the seasons transition from summer to autumn, it is time to incorporate hardier recipes into the dinner repertoire. But just because something seems to be more filling doesn鈥檛 mean it has to be high in calories or compromise light eating plans.
Cooks may be surprised to discover how much flavor is nestled within this 300-calorie 鈥淪pinach-Walnut Stuffed Chicken鈥� dish from 鈥淭aste of Home: Healthy Cooking Cookbook鈥� (RDA Enthusiast Brands) by the Taste of Home Editors. The cheese and chicken produce stick-to-your ribs satiety, and the toasted walnuts add a delicious crunch.
Spinach-Walnut Stuffed Chicken
Serves 4
1鈦�2聽聽 聽cup finely chopped onion
1鈦�2聽聽 聽cup finely chopped fresh mushrooms
1鈦�4聽聽 聽cup finely chopped celery
2聽聽 聽garlic cloves, minced
21鈦�2聽聽 聽teaspoons olive oil
1聽聽 聽10-ounce package frozen chopped spinach, thawed and squeezed dry
1鈦�4聽聽 聽cup crumbled Gorgonzola cheese
4聽聽 聽boneless skinless chicken breast halves, 6 ounces each
1鈦�4聽聽 聽teaspoon salt
1鈦�4聽聽 聽teaspoon pepper
1聽聽 聽egg white
1鈦�4聽聽 聽cup ground walnuts
In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat.
Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts.
Place in an 11-inch x 7-inch baking dish coated with cooking spray. Bake, uncovered, at 350 F for 25 to 30 minutes, or until chicken juices run clear.
