Eating lean in-between holiday gatherings is a challenge, so it’s time to kick things up a notch.
Spinach Stuffed Chicken Breasts with Mushroom Sauce
I’m a chef’s assistant for our local PPC cooking classes. There’s a saying amongst chefs that we eat with our eyes first.
Lately our lean and green meals weren’t providing a whole lot of visual appeal – we were craving something more impressive.
That’s when I decided this night’s lean in-between meal would be different.
Spinach Stuffed Chicken Breasts
Spinach Stuffed Chicken Breasts with Mushroom Sauce
This healthy stuffed chicken breast recipe worked it’s magic.
We could have sauteed our spinach and thrown our chicken breasts on top, but that wouldn’t have been nearly as much fun as rolling the spinach inside the chicken and topping it with a low calorie mushroom sauce.
Much more appealing, don’t you think?
Spinach Stuffed Chicken Breasts with Mushroom Sauce
How do you give your meals visual appeal?Â
If you have tips for creating an eye-catching plate, be sure to share them with us by leaving a comment.
Happy, healthy cooking!
Ingredients
- 3 chicken breasts, cut in half and pounded to make six filets
- 10 ounces mushrooms, sliced
- 2 tablespoons oregano, chopped
- 2 cloves garlic, minced
- 1 ½ cups low sodium chicken broth
- 6 cups spinach
- 1 teaspoon Dijon mustard
- 2 wedges Laughing Cow Cheese
Instructions
- Sprinkle chicken breast halves with salt and pepper on each side.
- Preheat a large non-stick skillet over medium heat and spray with cooking spray. Add chicken halves to the pan leaving room in between. You may have to cook in batches depending on how large your pan is. Sear on both sides to lightly brown for 2 - 3 minutes per side. Remove to a plate.
- Preheat the oven to 350 degrees.
- Take chicken breast halves and top with a layer of spinach. fold in half and pin with toothpicks. Placing toothpicks in at an angle works best.
- Place chicken in a casserole dish.
- In the same skillet that you cooked the chicken in, add mushrooms, chicken broth, oregano, Dijon mustard and garlic. Simmer for 3 - 5 minutes over medium heat until broth reduces to a thin sauce. Add Laughing Cow cheese and stir to melt in.
- Top chicken with mushroom sauce, the cover the dish with foil.
- Cook for 15 - 25 minutes until chicken is cooked through. It will depend on how thick your chicken filets are. Don't overcook, or it will be dry.
Notes
Food energy: 241kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 1.65g Monounsaturated fatty acids: 1.30g Polyunsaturated fatty acids: 0.78g Total fat: 3.73g Calories from fat: 33 Cholesterol: 77mg Carbohydrate, by difference: 19.39g Total dietary fiber: 2.54g Protein: 31.00g
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.
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{ 12 comments… read them below or add one }
Thank heavens we don’t put on calories in our eyes otherwise I’d have eyes like dinnerplates! Thank you Kristi for keeping me slim over the holiday season. Although this sounds so tempting I think it’s going to beg me to have a second helping!
Hester @ Alchemy in the Kitchen recently posted…Pupcakes – the main ingredient is imagination!
Hi Hester! I hope you’re enjoying your holiday season. We sure are. Eating healthy in-between the holiday gatherings has been challenging. I must say I miss the Christmas cookies!
This is healthy and delicious, from the stuffing to the sauce. Lovely!
Angie@Angie’s Recipes recently posted…Peanut Butter Spelt Homemade Stamped Cookies
This looks tempting every which way!
Belinda @zomppa recently posted…Kids’ Kitchen: Class Act
Our family’s favorite dinner dish has become a pesto stuffed, almond crusted chicken-yes, much more fun to eat chicken with something stuffed inside
Love the easy mushroom sauce too!
EA-The Spicy RD recently posted…Pear Dutch Baby {Gluten-Free} and A Very Delicious Giveaway!
I’ve become a fan of Laughing Cow cheese. My only complaint is that it’s pretty high in sodium, so I refrain from adding salt to the dish. Have a wonderful Sunday!
This looks fab… definitely has visual appeal. I like to brighten things up sometimes with something fresh and green in my photos.. if it goes along with the dish.
My hubs would love this. He’s a mushroom freak. I used to not eat mushrooms, but I’m learning to enjoy them more lately. I wouldn’t have eaten this 2 years ago, but now it looks awesome to me!
Rachael {SimplyFreshCooking} recently posted…Easy Homemade Beer Bread
I know what you mean. Often if I have fresh herbs in the dish, I’ll garnish with that herb just to brighten things up. I’m not much of a mushroom fan myself. I keep trying, and I’ll eat a few because I know they’re good for me, but not a fan.
Really nice light on that third picture. You’ve certainly given this dish a ton of eye appeal! And the recipe is quite nice. I haven’t had Laughing Cow cheese in years, and as I recall it has a lovely flavor – I need to try that again. Good stuff – thanks.
john@kitchenriffs recently posted…Almond Sugar Cookies
Thank you John. Living in Seattle makes it really hard to get natural light most of the year. I’m working on suggestions for creating indoor lighting, but it’s slow going. I haven’t had Laughing Cow in years either, but I have to say that just a few wedges really make a cream sauce without a whole lot of fuss. Have a terrific week.
Great lightened up dinner! I agree, there’s something so much more “special’ about stuffing it versus serving it on the side – plus that mushroom sauce to top it really takes it over the top.
Food Jaunts recently posted…Indian Spiced Chicken and Vegetables
I guess it’s true, right? it’s all about the presentation!
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