| |
| |
| 2 |
|
Chicken breasts |
|
| Stuffing |
|
| 3/4 lb |
|
Lowfat feta cheese, crumbled |
|
| 1/2 cup |
|
Baby Spinach, chopped, packed down |
|
| 1/2 cup |
|
Parsley, chopped fresh |
|
| 1 tsp |
|
Garlic, minced |
|
| 1 tsp |
|
Olive Oil |
|
| 1 tsp |
|
Black Pepper |
|
| Sauce |
|
| 1 14 oz can |
|
Tomato Sauce |
|
| 1 |
|
Mango, peeled, seeded, diced |
|
| 1/4 tsp |
|
Jalapeņo Peppers, seeded, diced |
|
|
|
Salt & Pepper to taste |
|
|
|
| |
| 1 |
Preheat oven to 375°. |
| 2 |
Mix all the stuffing ingredients in a bowl. Spoon out half of the mix onto each chicken breast. Wrap the chicken around the stuffing and place in a small baking pan brished with oil. Bake for 35 minutes. |
| 3 |
While the chicken is baking, prepare the sauce: combien all eh ingredients in a pot over medium heat. Bring just to a boil, then turn heat down to low and simmer, stirring, for 15 minutes or until sauced becomes thick. |
| 4 |
Spoon the sauce over the chicken to serve. |
|
| |
| Servings: 2 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|