Spinach-Walnut Stuffed Chicken

Cooks may be surprised to discover how much flavor is packed into this 300-calorie “Spinach-Walnut Stuffed Chicken” dish from “Taste of Home: Healthy Cooking Cookbook” (RDA Enthusiast Brands), by the Taste of Home Editors.

Serves 4

1⁄2 cup finely chopped onion

1⁄2 cup finely chopped fresh mushrooms

1⁄4 cup finely chopped celery

2 garlic cloves, minced

2 1⁄2 teaspoons olive oil

1 10-ounce package frozen chopped spinach,
thawed and squeezed dry

1⁄4 cup crumbled Gorgonzola cheese

4 boneless, skinless chicken breast halves, 6 ounces each

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

1 egg white

1⁄4 cup ground walnuts

Directions:

In a small skillet, saute the onion, mushrooms, celery, and garlic in oil until tender. Stir in spinach and cheese; remove from the heat.

Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts.

Place in an 11-inch x 7-inch baking dish coated with cooking spray. Bake uncovered at 350 F for 25 to 30 minutes, or until the chicken juices run clear.