Spinach-Stuffed Chicken Breasts
- 1 of 4 Prepare grill. In medium-size skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; saute 5 minutes. Add spinach, 1 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes. Remove from heat; let cool slightly. Stir in cheese.
- 2 of 4 For rub, in small cup, combine 1 tablespoon oil, 2 teaspoons rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper.
- 3 of 4 In each breast, cut a pocket horizontally through thicker side. Fill each with 3 to 4 tablespoons spinach stuffing. With 2 toothpicks, secure pocket closed. With fingers, spread rub on both sides of each chicken breast.
- 4 of 4 Grill 10 to 12 minutes per side or until instant-read thermometer inserted in chicken registers 170 degrees F.
Servings Per Recipe: 6
Per Serving: 568 mg sodium, 2 g fiber, 133 mg chol., 3 g sat. fat, 4 g carb., 12 g Fat, total, 328 kcal cal., 49 g pro.