Spinach Dip Stuffed Chicken
Bacon-Roasted Potatoes and Green Beans
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 cup refrigerated spinach dip
- ¼ cup Italian-seasoned panko breadcrumbs
- 4 Tbsp olive oil, divided
- 1 cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cut a small pocket in the side of each breast.
- Stir together spinach dip and breadcrumbs in a bowl. Spoon mixture into each chicken pocket; secure with a wooden pick.
- Cook chicken in batches in 2 Tbsp hot oil per batch, 3 to 4 minutes per side or until browned. Transfer chicken to a lightly greased foil-lined rimmed baking sheet. Sprinkle chicken with mozzarella.
- Bake 15 minutes or until chicken is done and cheese is melted. Sprinkle with Parmesan.
Side Dish Ingredients
- 2 lb red potatoes, cut into wedges
- 6 slices bacon, chopped
- 1 Tbsp olive oil
- 2 (8-oz) pkg thin green beans
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes, bacon, and oil on a large lightly greased rimmed baking sheet. Spread in a single layer. Season lightly with salt and pepper, if desired.
- Bake 25 to 30 minutes or until potatoes are tender and bacon is crisp.
- Steam green beans according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
441
|
192
|
633
|
| Fat (g) | 24 | 6 | 30 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 46 | 7 | 53 |
| Carb (g) | 6 | 29 | 35 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 546 | 169 | 715 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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