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Vegetable Stuffed Chicken Rolls

Vegetable Stuffed Chicken Rolls
“I’ve been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning.” —Virgina Anthony, Jacksonville, Florida
4 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon golden raisins
  • 1 tablespoon reduced-fat cream cheese
  • 2 teaspoons pine nuts
  • 2 tablespoons all-purpose flour
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup minced fresh basil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 2 medium tomatoes, chopped

Directions

  • Place dried tomatoes in a small bowl. Cover with boiling water; let
© Taste of Home 2013

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Vegetable Stuffed Chicken Rolls (continued)

Directions (continued)

  • stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes
  • and set aside.
  • Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper
  • and salt. In a small bowl, combine the spinach, raisins, cream
  • cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach
  • mixture over each chicken breast. Roll up and secure with
  • toothpicks. Place flour in a shallow bowl; coat chicken with flour.
  • In a large nonstick skillet coated with cooking spray over medium
  • heat, brown chicken in oil. Add the broth, basil, garlic and
  • reserved water. Bring to a boil. Reduce heat; cover and simmer for
  • 10-12 minutes or until a meat thermometer reads 170°.
  • Combine cornstarch and cold water until smooth. Stir into pan. Bring
  • to a boil; cook and stir for 1 minute or until thickened. Add
  • tomatoes; heat through. Discard toothpicks. Yield: 4 servings.
Nutrition Facts: 1 stuffed chicken roll with 1/3 cup tomato mixture equals 226 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 512 mg sodium, 14 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013