Recipe for Spinach and Tomato Stuffed Chicken Breasts

When my sister, Penny, told me about this dinner, I kinda cringed, and said, ugh, no….  However, she

proved me wrong… THIS WAS AWESOME!!!!    I loved this meal!!!  (and it was a meal all in one

bite!)The recipe was taken from 5DollarDinners website, however we made some changes as you will

see, and it probably wasn’t a 5.00 dinner for us…  If you make it like the recipe calls for, it can be

though!! Happy dining!!

http://www.5dollardinners.com/2011/01/spinach-stuffed-chicken.html

THE CHANGES WE MADE ARE IN RED.  EVERYTHING ELSE IS AS IT WAS ON THEIR RECIPE FROM THE WEBSITE POSTED ABOVE

printer famfamfam Spinach and Tomato Stuffed Chicken Breasts

Spinach and Tomato Stuffed Chicken Breasts

Ingredients

  • 1 box frozen spinach ($.25)

  • 1 Tbsp olive oil ($.10)

  • 1 tub feta cheese (NOT SURE OF THE PRICE)

  • 1 tomato, diced (or 1 15 oz can drained diced tomatoes) ($.25-$.75)

  • garlic cloves, crushed ($.20)

  • Sprinkles of dried basil, salt and pepper

  • 3-4 chicken breasts, depending on size…about 1.3 lb. ($2.44) I USED FROZEN PILGRIMS PRIDE BONELESS SKINLESS CHICKEN BREAST WITH JUST BROTH ON THEM, 12 TO A BAG, THEY WERE THE BETTER DEAL OF ALL OF THE CHICK IN THE STORE, THEY WERE ALREADY THEN, BUT FROZEN AND WE HAD TO LET THEM THAW.  THEY WERE BETTER THAN WHAT THE RECIPE CALLED FOR BECAUSE OF THICKNESS, IN MY OWN OPINION ON THAT.  PLUS AT 1/2 THE PRICE FOR AS MANY AS WE COOKED.  

  • About 1 cup shredded mozzarella cheese ($.75) I used slices

  • 1 6 oz can tomato paste ($.49) WE USED HUNTS, MUSHROOM SPAGHETTI SAUCE AND ALDI’S HERB AND GARLIC SEASONING

  • About 1 tsp Italian seasonings ($.05)

  • Bread or dinner rolls with jam and butter ($.75) WE USED FRESH FRENCH GARLIC TOAST

Directions

  • Cook the spinach as directed on the package and drain well. And by well, I mean well.

  • In a large skillet, add the olive oil, well drained spinach, diced tomato and crushed garlic.  Add a few sprinkles of basil and salt and pepper. Saute for 5-7 minutes, or until fairly dry and liquid has steamed off.

  • Pound out the chicken breasts SAME THING, POUND OUT THE CHICKEN (IT NEEDS TO DEFROST COMPLETELY, THEN, THE NEXT TIME I MAKE THIS, I WILL MARINADE THE CHICKEN IN THE SPAGHETTI SAUCE WITH THE HERB AND GARLIC SEASONING, BECAUSE IT WAS A BIT BLAND  and place into a slightly greased baking dish. Spoon the spinach and tomato mixture into the chicken breasts.  ROLL UP CHICKEN AND SECURE WITH TOOTHPICKS!!  Top with some shredded mozzarella cheese and roll up. Repeat for all the chicken breasts. Spoon any remaining spinach around the chicken in the baking dish.  Bake at 375 for 45-50 minutes, or until cooked through.

  • While the chicken is baking, make some red sauce with the tomato paste.  Spoon the tomato paste into a small saucepan and add 2.5 cans worth of water.  Whisk and add some Italian seasonings and let simmer over low heat until the chicken is finished baking. Spoon the sauce over the chicken pieves   (You could also use tomato sauce, crushed tomatoes or spaghetti sauce!)

  • Warm some dinner rolls or toast some bread.  Serve warm with jam and butter.

  • Serve Spinach and Tomato Stuffed Chicken Breasts with FRENCH BREAD WITH GARLIC AND BUTTER, WE USED THE BREAD THAT BROOKSHIRE’S MAKES FRESH

Cost $5.28

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