Ingredients Jump to Instructions ↓

  1. 2 Whole chicken breasts

  2. 4 Twelve-inch-squpieces kitche

  3. 1/2 Lemon

  4. 1 Cl Garlic, finely chopped Tomatoes

  5. 1 tb Chopped sun-dried (1 ounce)

  6. 1/4c Shredded provolone cheese

  7. 6 c Chopped fresh spinach Pounds

Instructions Jump to Ingredients ↑

  1. + Directions : Remove skin and bones from chicken breasts. Cut chicken breasts in half. Flatten each half to 1/4-inch thickness between plastic wrap or waxed paper. Cover and cook spinach in 2-quart saucepan over medium heat 2 to 3 minutes or until wilted; drain thoroughly. Reserve 2 tablespoon spinach. Heat oven to 400 degrees. Mix reserved spinach, the cheese, tomatoes and garlic. Spoon one-fourth of the spinach mixture on one side of each chicken breast half. Fold chicken over filling. Squeeze lemon over chicken. Sprinkle with paprika if desired. Cut each piece of parchment paper into a 12-inch circle. Spoon one-fourth of the cooked spinach onto half of each circle. Place one stuffed chicken breast half on spinach. Fold other half of paper circle over chicken. Seal edges by turning up and folding together. Twist ends several times to secure packet. Bake on cookie sheet about 15 minutes or until paper puffs up and is light brown. To serve, cut a large X shape on top of each packet and fold back corners.

  2. SERVINGS; 180 CALORIES PER SERVING. To Microwave: Do not use aluminum foil. Arrange sealed packets in circle in microwave oven. Microwave on high 8 to 10 minutes, until paper puffs up. Continue as directed.


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