Your Life Your Health: Roasted Stuffed Chicken with Intermountain Heatlhcare

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Yield: 6 ServingsIngredients:

Stuffed Chicken

  • 5 each Fresh 4oz chicken breast
  • 1 cup Fresh spinach
  • ¼ cup Sundried tomatoes, chopped
  • 1 cup Fresh sliced mushrooms
  • 1 tsp. Parmesan cheese, shredded
  • 1 tsp. Olive oil
  • 1 pinch Kosher salt
  • ¾ tsp. Black pepper
Feta Asparagus - 12 ounces Fresh asparagus
  • 1 tbsp. Olive oil
  • ½ cup Feta cheese
  • 1 tsp. Cracked black pepper
Quinoa- 2 cup White quinoa
  • ½ tsp. Olive oil
  • 4 cups Boiling water
Preparations:**Stuffed Chicken**

  1. Heat the oil in a sauté pan, over medium-high heat.
  2. Add the mushrooms and sauté for 3 minutes, then add the spinach and 1 tsp. of water to wilt the spinach.
  3. Remove the mushrooms and spinach and chill.
  4. Once cooled, add the sundried tomatoes and parmesan cheese; blend.
  5. Cover a cutting board with wrap, lay chicken breasts flat on a cutting board and flatten with the back of a heavy sauce pot.
  6. Season the inside of the chicken breasts with salt and pepper; divide the filling equally, stuff each breast.
  7. Roll each breast and tuck in the ends to form a seal; brush chicken with olive oil.
  8. Bake chicken on a pan at 350*F, for 14 minutes or until an internal temperature of 165F is reached.
Feta Asparagus1. Wash the asparagus and pat dry. Peel the fibrous end with a peeler.
  1. Toss with oil, salt, and pepper. Lay flat on a foil lined baking sheet, then sprinkle with feta cheese across the center of the asparagus.
  2. Bake at 350*F until the asparagus is tender and develops a deep color.
Quinoa1. Place the quinoa in a fine-mesh strainer; rinse thoroughly with cold water.
  1. Heat the olive oil in a pan over medium-high heat; add the drained quinoa.
  2. Toast the quinoa for 1 minute, letting the water evaporate. Stir in the boiling water, lower heat; cover and cook for 15 minutes.
  3. Turn off heat and let stand for 5 minutes covered.
Plate Assembly: Divide equally between servings. 500 Calories/ 600 mg Sodium/ 35% Cal/Fat

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