Spinach And Pine Nut Stuffed Chicken Diabetic Friendly Recipes

SPINACH AND PINE NUT STUFFED CHICKEN (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350 degrees.
• In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
• Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
• In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
• Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
• Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
• To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.

SPINACH-WALNUT STUFFED CHICKEN

Steps:

• 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 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear., ,

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.