SPINACH AND PINE NUT STUFFED CHICKEN (DIABETIC FRIENDLY)
From the American Diabetes Assn. Posted for safe-keeping. Chef's Tip: For added flavor, bring 1 cup of balsamic vinegar to a boil and cook until it's reduced by half. Drizzle a little of the vinegar over each chicken breast after it has been sliced.
Provided by Treewoman
Categories Chicken Breast
Time 45m
Yield 415 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
- Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
- In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
- Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
- Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
- To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.
SPINACH-WALNUT STUFFED CHICKEN
For just 300 calories, this hearty yet elegant chicken dish, stuffed with healthy spinach, is one you can savor. The walnut coating is a delicious bonus, because walnuts, in small amounts, are super-healthy, too. Keri Capuano - Narragansett, RI
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear., ,
Nutrition Facts : Calories 300 calories, Fat 12g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 398mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
- Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS
Light, fresh chicken and wilted greens topped with tangy goat cheese.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
- Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
- Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
CHICKEN WITH HAM, SPINACH & PINE NUTS
A restaurant-style Mediterranean dish of roast chicken breast with stuffing and crème fraîche finished with a white wine sauce
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
- Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
- Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
- Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
- Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
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CHICKEN STUFFED WITH SPINACH, FETA, AND PINE NUTS
From fortheloveofcooking.net
Reviews 19Category MainCuisine GreekEstimated Reading Time 3 mins
- Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan then add the spinach; cook 45 seconds or until spinach starts to wilt, stirring constantly. Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds. Remove from the pan and set aside. Wipe pan clean.
- Combine spinach, feta cheese, pine nuts, basil, and lemon juice together in a bowl, mix until well combined. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff half of the filling into each pocket. Seal with wooden toothpicks. Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Heat remaining 1 tablespoon of oil in pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown. Add broth, scrape up any browned pieces then cover pan with a lid. Place pan into the oven. Bake for 15 minutes, or until chicken has cooked through. Remove from the oven and let the meat rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.
CHICKEN STUFFED WITH SPINACH, FETA, & PINE NUTS RECIPE
From myrecipes.com
5/5 (60)Calories 297 per serving
- Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
- Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
- Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
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