Recipe Details
Ingredients
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6skinless, boneless chicken breast halves – pounded thin
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1(8 ounce) bottleItalian-style salad dressing
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8slices of stale wheat bread, torn
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¾cupgrated Parmesan cheese
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1teaspoonchopped fresh thyme
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⅛teaspoonpepper
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1 ½cupsfeta cheese, crumbled
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½cupsour cream
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1tablespoonvegetable oil
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3clovesgarlic, minced
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4cupschopped fresh spinach
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1bunchgreen onions, chopped
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1cupmushrooms, sliced
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1(8 ounce) jaroil-packed sun-dried tomatoes, chopped
Cooking Directions
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Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
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Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
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In a large bowl, stir together the feta and sour cream. Set aside.
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Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
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Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
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Bake, uncovered, in a preheated oven for 25 minutes.
Marinating Footnote
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories622 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 13g |
65% |
Cholesterol 119mg |
40% |
Sodium 1517mg |
66% |
Total Carbohydrate 35g |
13% |
Dietary Fiber 5g |
18% |
Total Sugars 9g |
|
Protein 43g |
|
Vitamin C 53mg |
267% |
Calcium 429mg |
33% |
Iron 5mg |
26% |
Potassium 1242mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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