Spinach and Sun-Dried Tomato Hasselback Chicken
Butter Lettuce Salad
Ingredients
- 1 (10-oz) pkg frozen creamed spinach
- 1¾ lb boneless, skinless chicken breasts
- 6 Tbsp thinly sliced sun dried tomatoes
- ¼ cup freshly shredded Parmesan cheese
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cook spinach according to package directions.
- Cut slits in top of each chicken breast at ½-inch intervals, cutting about three-fourths of the way through each breast. Arrange spinach and tomatoes in slits as desired.
- Place chicken on a foil-lined rimmed baking sheet. Sprinkle with cheese; drizzle with oil. Sprinkle with salt and pepper, if desired.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup sliced almonds
- 6 cups torn butter leaf lettuce
- ½ cup raspberries
- ¼ cup sliced red onion
- ⅔ cup olive oil vinaigrette
Side Dish Instructions
- Toast nuts in a small skillet over medium-low heat until fragrant.
- Combine lettuce, raspberries, onion, and toasted nuts in a large bowl just before serving. Drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
254
|
174
|
428
|
| Fat (g) | 12 | 16 | 28 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 466 | 288 | 754 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 2 | 2 |
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