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| Chicken stuffed with fresh spinach, ham, and cheese. | |||||
| Ingredients: | |||||
| 4 4 ozs | Chicken Breast-boneless & skinless | ||||
| 4 1 oz. slices | Low Sodium Ham | ||||
| 4 1 oz slices | Fat Free Mozzarella Cheese | ||||
| 1 cup | Baby Spinach Leaves | ||||
| 4 tbsp | Flour | ||||
| 1 tbsp | EVOO | ||||
| 1 tbsp | Light Butter | ||||
| 1 cup | Fat Free Chicken Broth | ||||
| 1 tbsp | Half & Half | ||||
| Directions: | |||||
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Preheat oven to 350 F.
Cut each breast horizontally almost to the opposite edge. Fold back top half of breast. Sprinkle lightly with salt & pepper. Place 1 slice of ham, 1 slice of mozzarella, & 1/4 cup spinach on each check breast. Fold top half of breasts over filling. Spread 3 tablespoons flour on a plate. Holding chicken breasts closed, coat in flour & shake off the excess. Lightly sprinkle chicken with salt & pepper. Heat oil & margarine spread in large skillet over medium heat. Place chicken in skillet & cook about 4 minutes on each side or until browned. Transfer chicken to shallow baking dish. Bake in oven 10 minutes or unitl chicken is no longer pink and juices run clear. Whisk chickn broth and cream into remaining 1 TBSP flour in a small bowl. Pour broth mixture into the skillet you browned the chicken in. Heat over medium heat, stirring constantly, until sauce thickens... about 3 minutes. Transfer chicken breast to 4 plates and spoon the sauce over the top. |
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