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Chicken Pockets With Spinach And Cheese

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Onion - chopped

    2. 2 tablespoons 30ml Oil

    3. 1 Carrot - grated

    4. 1 Garlic clove - crushed

    5. 1 section Fresh thyme

    6. 1/4 tspn dried thyme

    7. 1/2 lb 227g / 8oz Fresh spinach - washed, stalks Removed, leaves chopped

    8. 1/2 teaspoon 2 1/2ml Salt -

    9. 1/8 teaspoon 0.6ml Freshly-ground black pepper

    10. 3 Boneless skinless chicken breasts - halved

    11. 1 1/2 cups 219g / 7.7oz Dry bread crumbs

    12. 3 oz 85g Fat-free sharp cheddar cheese - grated

    13. 1 teaspoon 5ml Granulated garlic

    14. 2 tablespoons 30ml Dried parsley flakes

    15. 2 Egg whites - beaten with

    16. 2 tablespoons 30ml Water Nonfat cooking spray - as needed Paprika - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350 degrees. Saute onion in oil until limp. Add carrot and cook 2 to 3 minutes. Add garlic, thyme, and spinach. Cover and cook until spinach wilts. Pour off excess water. Salt and pepper to taste. Allow to cool. Divide into 6 portions. Cut pocket in side of each chicken half. Stuff each with spinach filling. Close with toothpicks. Mix bread crumbs, cheese, garlic, and parsley flakes. Dip chicken in egg wash and roll in crumb mixture. Spray baking dish with cooking spray and put chicken pockets in. Spray chicken, sprinkle with paprika. Bake 30 minutes. This recipe yields 6 servings. Serving size: 1/6 recipe. Exchanges Per Serving: 4 Very Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat. Nutrition Facts: Calories 313; Calories from Fat 81; Total Fat 9g; Saturated Fat 1g; Cholesterol 73mg; Sodium 581mg; Without Added Salt 479mg; Carbohydrate 24g; Dietary Fiber 3g; Sugars 3g; Protein 33g.

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