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Lemon and Spinach Stuffed Chicken Breast - Dump and Go Dinner

<p>Filled with tart lemon slices and a mixture of chopped spinach and basil this Lemon and Spinach Stuffed Chicken is a flavorful dinner option that's free of dairy and gluten. Drizzled with a reduction of white wine and chicken broth this luxurious dish you can enjoy without breaking the bank.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 1/2 cups chop Spinach
  • 2 tablespoons chop Basil, Fresh
  • 1 cup slice Lemon
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/2 cups White Wine
  • 1/2 cups Chicken Broth/Stock

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed chicken breast
  • 256 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 245mg Sodium
  • 2g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut a pocket into each chicken breast, going almost all the way through.
  2. Mix spinach and basil together in a bowl.
  3. Dividing between the chicken, fill each chicken breast pocket with the spinach mixture and 2-3 lemon slices. Use toothpicks to hold the pockets closed, if desired.
  4. Season chicken with salt and pepper.
  5. Saute in an oiled skillet until chicken is beginning to brown, about 3 minutes per side.
  6. Add wine and broth to the skillet and bring to a simmer.
  7. When the chicken is cooked through, remove from pan to a plate and set aside, keeping chicken warm.
  8. Turn heat up to medium high and simmer sauce until it is thickened to desired consistency to drizzle over chicken.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut a pocket into each chicken breast, going almost all the way through.
  2. Mix spinach and basil together in a bowl.
  3. Dividing between the chicken, fill each chicken breast pocket with the spinach mixture and 2-3 lemon slice halves. Use toothpicks to hold the pockets closed, if desired.
  4. Season chicken with salt and pepper.
  5. Divide stuffed chicken into indicated number of gallon freezer bags.
  6. Divide white wine and chicken broth into indicated number of quart freezer bags. If you have extra lemon slices, add that to the bags also.
  7. Place one sauce bag in each chicken bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Saute in an oiled skillet until chicken is beginning to brown, about 3 minutes a side.
  3. Add the wine and broth mixture to the skillet and bring to a simmer.
  4. When the chicken is cooked through, remove from pan to a plate and set aside, keeping chicken warm.
  5. Turn heat up to medium high and simmer sauce until it is thickened to desired consistency to drizzle over chicken.

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