Vegetable Stuffed Chicken Rolls Recipe

Name: Vegetable Stuffed Chicken Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sun-dried tomatoes (not packed in oil); 1 cup boiling water; 4 boneless skinless chicken breast halves (4 ounces each); 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 tablespoon golden raisins; 1 tablespoon reduced-fat cream cheese; 2 teaspoons pine nuts; 2 tablespoons all-purpose flour; 2 teaspoons olive oil; 1 cup reduced-sodium chicken broth; 1/2 cup minced fresh basil; 3 garlic cloves, minced; 1-1/2 teaspoons cornstarch; 1 tablespoon cold water; 2 medium tomatoes, chopped

Servings: persons

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
4 boneless skinless chicken breast halves (4 ounces each)
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon golden raisins
1 tablespoon reduced-fat cream cheese
2 teaspoons pine nuts
2 tablespoons all-purpose flour
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
1/2 cup minced fresh basil
3 garlic cloves, minced
1-1/2 teaspoons cornstarch
1 tablespoon cold water
2 medium tomatoes, chopped

1
Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside.
2
Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour.
3
In a
4
coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170u00b0.
5
Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cup sun-dried tomatoes (not packed in oil), 1 cup boiling water, 4 boneless skinless chicken breast halves (4 ounces each), 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed, and more.

Yes, Vegetable Stuffed Chicken Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stuffed Chicken Rolls

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