Spinach and Artichoke-Stuffed Chicken
Red Pepper Orzo
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 cup spinach artichoke dip
- ½ cup panko breadcrumbs
- 2¼ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Cut a 1-inch slit in side of each chicken breast. Combine dip and breadcrumbs; stuff mixture into slit.
- Cook chicken in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Transfer chicken to a greased baking dish; sprinkle with paprika, salt, and pepper.
- Bake 12 to 15 minutes or until chicken is done.
Side Dish Ingredients
- 1½ cups orzo
- ½ (12-oz) jar roasted red peppers, drained and chopped
- 2 Tbsp olive oil
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions. Toss with roasted peppers, oil, seasoning, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
215
|
605
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 42 | 6 | 48 |
| Carb (g) | 8 | 37 | 45 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 482 | 318 | 800 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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