Spinach And Pine Nut Stuffed Chicken (Diabetic Friendly)

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.

6. 6

   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.

7. 7

   To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.