Saturday, December 10, 2011

Spinach and Mushroom Stuffed Chicken Breast (C1)

Spinach and Mushroom Stuffed Chicken Breast (C1)
originally posted to 17 Day Diet Support Facebook community page

Recipe Author: Erin Geiermann

Makes ONE serving

1 boneless, skinless chicken breast (I used this massive 11 oz'er from Walmart. If yours are smaller, use 2 breasts)
1/4 cup chopped mushrooms (any kind will do)
1/4 cup baby spinach
1/8 cup fat free mozzarella cheese
2 tsp. minced garlic (jar or fresh, whichever you have on hand.)
Seasonings: You can use more or less, depending on your preferences. I didn't actually measure this out when cooking, but I know some like measurements, so I'm guessing here.
1 tsp. minced onion
3 tsp. basil (divided)
1/2 tsp. pepper (divided)
Salt to taste (If you are watching your sodium, I used No-Salt when I made this)
1/2 tsp. granulated garlic

Preheat oven to 350.
Take your chicken breast and butterfly cut, so it lays flat.

Cover chicken with plastic wrap on your cutting board, and gently but firmly pound your chicken breast with a meat hammer until it is about 1/4 thick. You may need to flip halfway through. Don't pound too hard and create holes, or your fillings will come out.

Sprinkle both sides of chicken using the salt, 1/4 tsp pepper, 2 tsp basil, 1 tsp granulated garlic.

In a nonstick skillet sprayed with olive oil cooking spray, sautee minced garlic, minced onions, mushrooms, dash of salt, 1/4 tsp pepper and 1 tsp basil.

When the mushrooms just begin to turn brown, add baby spinach. Cook until just wilted, you really just want to get the flavors on it.

In a small bowl, mix your mushroom spinach filling with 1/4 cup fat free mozzarella cheese.

Place filling on top of your flattened chicken breast, leaving 1/4 inch on the edges.

Gently roll up chicken and place seam side down in a glass baking dish. (I am pretty sure you can secure these with toothpicks in the oven, but mine had no problem staying together)

Cook for about 40-45 mins, or until chicken is no longer pink.

This recipe can be easily adapted to whatever you have on hand. It would be good with peppers, onions, whatever you got laying around. I think it would also be good with some marinara on top!

You can also double or triple this recipe if cooking for more than one.


  1. I've made this recipe several times for my family. It is so delicious. My husband and children look at me like they think I'm cheating on my diet. It truly seems indulgent, yet completely within the plan. My children love it too. When we are on the cycle that we can have pork loin, you can stuff it with this same mixture and it seems very fancy.

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