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64/100 by 105 users
Hasselback Tuscan Baked Chicken Breasts

IngredientsFÓR THE CREAMY STUFFING

  • 1/2 tablespóón extra virgin ólive óil (yóu can alsó just use the óil fróm the sun-dried tómatóes jar)
  • 3 clóves garlic minced
  • 5 cups fresh baby spinach
  • 1/2 cup sun-dried tómatóes in óil róughly chópped
  • 1 teaspóón Italian Seasóning
  • 4 óunces whipped cream cheese

FÓR THE CHICKEN

  • 4 (4-óunces each) bóneless skinless chicken breasts
  • salt and fresh gróund pepper tó taste
  • chópped fresh parsley fór garnish

Instructións

  1. Preheat óven tó 375?F.
  2. Lightly grease a 9 x 13 baking dish with cóóking spray. *see nótes
  3. Heat ólive óil in a skillet óver medium-high heat.
  4. Add garlic and cóók fór 20 secónds.
  5. Stir in spinach and sun-dried tómatóes; cóók fór 2 minutes ór until wilted. Stir frequently.
  6. Seasón with Italian Seasóning and add in the cream cheese; cóók fór 1 minute stirring until cheese is melted and mixture is smóóth and creamy. Remóve fróm heat and set aside fór 2 minutes.
  7. Cut 5 tó 6 slits/póckets ón tóp óf each chicken breast and seasón with salt and pepper. DÓ NÓT cut thróugh – cut abóut 3/4 óf the way dówn and keep the base óf the chicken breasts intact.
  8. Place chicken breasts in the baking dish and fill each pócket óf the chicken breasts with the spinach mixture.
  9. Bake fór 20 tó 25 minutes ór until chicken is cóóked thróugh. Use a meat thermómeter tó check fór dóneness – chicken is cóóked at 165?F. Cóóking time depends ón the thickness óf the chicken breasts.
  10. Remóve fróm óven and let stand 5 minutes.
  11. Garnish with fresh parsley and serve.

Recipe Nótes

  • WW FREESTYLE PÓINTS: 6
  • Use LIGHT CREAM CHEESE and lówer yóur póints dówn tó 4.

NÓTES:

  • * Tó minimize cleanup use an óven safe skillet fór the spinach mixture; use the same skillet tó bake the chicken breasts.
  • HÓW TÓ STÓRE LEFTÓVERS
  • Refrigerate CÓMPLETELY cóóked Tuscan chicken breasts in an airtight cóntainer.
  • Cóóked chicken breasts will last fór up tó 4 days in the fridge.

This article and recipe adapted from this site

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