Mushroom and Spinach Stuffed Chicken

This one was a big hit with Ben, though I’m not sure i made it totally correctly.

Mine didn’t look like this at all.

I have no idea how to roll a chicken breast! But I’m looking forward to making this a second time, and trying again.

INGREDIENTS

4 oz chicken breast (butterflied)
½ tablespoon paprika
1 teaspoon white pepper
½ tablespoon olive oil
½ cup spinach (wilted)
½ cup mushrooms (sautéed)
2 oz marinara sauce
2 tablespoons parmesan cheese (shredded)
1 pinch salt to taste

PREPARATION

Season chicken with paprika, salt, and white pepper. Place spinach, mushrooms, and parmesan cheese onto chicken breast and roll. Place shaved parmesan and spinach on top for color. Bake in 300° oven until the internal temperature reaches 155°. Serve with marinara sauce.

The Skinny

213 calories, 10 g fat (2 g saturated), 5 g carbs, 3 g fiber, 26 g protein

So that’s the information I gleened from http://www.self.com/fooddiet/recipes/2011/04/mushroom-stuffed-chicken I felt the preparation instructions were a bit vague, but probably wouldn’t have been so bad if I were someone who was more experienced in the kitchen.

First of all the recipe calls for a 4 oz chicken breast… I don’t even know how big that is… but I had three chicken breasts so I figured I would need more spices than the recipe called for. I kind of winged it, to be honest…

And it doesn’t give clear instructions on how long to leave the chicken in. I don’t even own a meet thermometer… I baked it for about 30-45 minutes, somewhere in there, and it turned out perfect!

I served it on spaghetti squash, and man was it good. Ben LOVED it though I found the chicken to be a bit spicey, next time I’d tone it down a bit.

I’ll definitely be making this again, and figuring out a better way to roll chicken