Chicken Spinocolli
- 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
- Preheat oven to 350
- 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.)
- Bring tomatoes, Italian Seasoning, garlic powder, and onion powder to a boil in a small saucepan and simmer 5 minutes.
- Mix tomato mixture, broccoli and spinach (including the liquid), and ¾ cup mozzarella in a small bowl. Set aside.
- Cover chicken in plastic wrap or put it in a zip-lock bag. Beat it flat to about ¼ inch thick.
- 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.
- Bake for 30-35 minutes until chicken is fully cooked.
- Remove from the oven and drain the liquid from the baking dish into a small sauce pan.
- 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.)
- Slice chicken into 1 inch pieces to serve. Pour remaining sauce over the chicken when you serve it.
Serving size: 4 oz. Sodium: 140 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-spinocolli/
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