Chicken Spinocolli
Serves: 8.
 
Ingredients
  • 4 whole boneless, skinless chicken breasts
  • 1 cup shredded Mozzarella cheese
  • ½ cup frozen broccoli florets
  • ½ cup frozen spinach
  • 2 Tbsp water
  • 1 can no-salt diced tomatoes
  • 1 tsp Mrs Dash Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp corn starch
  • ¼ cup water
Instructions
  1. Preheat oven to 350
  2. Microwave broccoli florets and spinach with 2 Tbsp water for 1-4 minutes. (How long you cook depends on how well-cooked you want your vegetables. 4 minutes will give you fully cooked vegetables after the dish is baked.1 minute will yield slightly crunchy vegetables after the dish is baked.)
  3. Bring tomatoes, Italian Seasoning, garlic powder, and onion powder to a boil in a small saucepan and simmer 5 minutes.
  4. Mix tomato mixture, broccoli and spinach (including the liquid), and ¾ cup mozzarella in a small bowl. Set aside.
  5. Cover chicken in plastic wrap or put it in a zip-lock bag. Beat it flat to about ¼ inch thick.
  6. Using a slotted spoon, spoon the vegetables from the bowl into the center of chicken breasts. Wrap chicken tightly around the vegetable mixture. (You can secure chicken with a toothpick if desired.) Place chicken in a baking dish. Sprinkle the remaining mozzarella and all of the remaining liquid on top of the chicken.
  7. Bake for 30-35 minutes until chicken is fully cooked.
  8. Remove from the oven and drain the liquid from the baking dish into a small sauce pan.
  9. Mix 2 Tbsp cornstarch with ¼ cup cold water. Add it slowly to the sauce pan. Bring to a boil and simmer for 1 minute (to thicken the sauce.)
  10. Slice chicken into 1 inch pieces to serve. Pour remaining sauce over the chicken when you serve it.
Nutrition Information
Serving size: 4 oz. Sodium: 140 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-spinocolli/