Stuffed Chicken Breast Recipe
Serves 4 (or more!)
Weight Watchers Points Plus: 6
1 package mushrooms
1 small onion
1/2 frozen spinach package
1 small tomato
4 cloves garlic
4 chicken breasts
Fat free hicken broth
Step #1: Preheat oven to 350 degrees. Cook spinach according to package instructions. I used one of those blocks of frozen spinach so I microwaved it covered for 6 minutes, stirred, and microwaved 2 more minutes.
Step #2: Chop onion and saute in about 1/2 chicken broth (I would just pour a little into a pan and continue to add more as needed to keep the mixture on the stove liquid. You could also use oil as a replacement but I was trying to keep this light.) Chop the mushrooms and add to the onion and broth. Once mushroom and onion are cooked, add garlic and cook until garlic is fragrant. Add 1/2 of cooked & drained spinach, and tomato. Cook the whole mixture until all chicken broth has evaporated (a tiny bit is okay... mixture should be moist.) Add salt to taste. Allow to cool.
Step #3: Split the chicken breasts in half, try to keep the as much of the outer ends together as possible and just cut in half so that you can stuff the breast. Season the chicken on both sides with poultry seasoning and pepper.
Step #4: Stuff the chicken breast with the cooked vegetable mixture. Secure shut with toothpicks if needed.
Step #5: Spray a 9x13 casserole dish with Pam cooking spray or olive oil. Place chicken breasts in dish and cover with tinfoil. Bake for 45 minutes at 350 degrees.