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Spinach-Stuffed Chicken Breasts

Source of Recipe

Magic Menus for People with Diabetes - e-mail

SPINACH-STUFFED CHICKEN BREASTS

Exchanges
WW Points
Yield: 4 servings

- 1/2 10-ounce package frozen chopped spinach, defrosted and drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted

Preheat oven to 350�F. Combine spinach, cheeses, and seasonings.

Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck skin edges underneath to form a neat package.

Brush chicken with melted margarine. Place in 2-quart baking dish. Bake uncovered for 45-50 minutes. Remove skin before serving.

One 1/2-breast serving equals): Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Fiber: 1 g, Sugars: 1 g, Protein: 36 g ++++ Exchanges: 5 Very Lean Meat, 1/2 Fat ++++ WWP: 5