Chicken breasts stuffed with spinach & cheese

From: Vegetables For Vitality

serves: 6
yield: 6 servings
ready in: 55 mins (20 mins Prep - 35 mins Cook)

Chicken breasts ingredients

6 skinless chicken breast fillet halves (about 750 g)
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried basil
250 g frozen spinach, thawed and squeezed dry
6 medium roasted red capsicum halves
6 thin slices reduced-fat jarlsberg or Swiss-style cheese (115 g)
1⁄2 cup (125 ml) low-fat buttermilk
 2 cups (120 g) fresh wholemeal breadcrumbs

Chicken breasts preparation method

1. Preheat oven to 210°C. Coat baking dish with non-stick cooking spray.

2. Place each chicken breast between 2 sheets plastic wrap; pound to 3-mm thickness. Season one side with salt, pepper and basil. Top each breast evenly with spinach, capsicum and cheese, leaving a 5-mm border around the edge. Roll up the chicken breasts to encase filling; secure with toothpicks.

3. Dip chicken in buttermilk; coat evenly with breadcrumbs. Place, seam-side down, on the baking dish.

4. Bake until chicken is cooked through and crumb coating is browned, about 35 minutes. Remove toothpicks; serve.