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Stuffed Yet Slimming Balsamic Chicken

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As the cold air sets in and the holiday festivities begin, we tend to reach for all things comfort. Big blankets, cozy sweaters, and hearty, warm meals that make us feel at peace. Yet come next March when stores begin displaying bathing suits and fun spring fashions, we may regret the many holiday cookies, slices of pie, and legs of turkey we consumed. My mission this season is to create recipes that provide us the sensation of comfort and warmth without the guilt or extra resulting pounds!

This past Sunday, I invited my parents over for dinner. It was the first meal we would share together in my new place and I felt this celebratory occasion deserved a new recipe. In keeping with my mantra of clean, healthy, balanced eating, I developed a chicken dish that was sure to please: chicken breasts marinated in a savory mix of balsamic and herbs, stuffed with sautéed onions, spinach, and garlic herb cheese. Are you drooling yet? Just wait until you try it! I paired this dish alongside a large salad full of fresh vegetables, but it would be great with brown rice, roasted fall and winter produce like butternut squash and potatoes, or atop whole wheat pasta with a touch of tomato sauce. I promise no matter what you choose to pair with it with, this chicken dish will delight the senses, satiate a roaring appetite, and leave you with a svelte figure throughout the winter months!

Stuffed Yet Slimming Balsamic Chicken: (Serves 4)

The Marinade:

1 Tsp. Olive Oil

2 Tbsp. Balsamic Vinegar

1 Tsp. Chopped Garlic (or 2 cloves chopped)

2-3 Pinches of Dried Rosemary

Fresh Ground Pepper

2 Pinches of Dried Basil

1 Pinch of Dried Oregano

The Stuffing:

½ Yellow Onion, chopped

8 ounces Frozen Spinach, thawed and drained

2 Laughing Cow Garlic Herb Cheese Wedges

Fresh Ground Pepper, to taste

Optional additions: 2 Tbsp. Chopped Walnuts and/or Dried Cranberries

Additional Items:

4 Chicken Breasts, about 6 oz. each, trimmed of excess fat

100% Olive Oil Cooking Spray

8 Toothpicks

Instructions:

Place four, trimmed, chicken breasts into a large plastic, food storage or freezer bag. Using a meat mallet or hammer, pound the chicken to tenderize and thin it out.

In a second food storage bag, combine all ingredients for the marinade. Then add in the chicken, seal the bag while making sure to press the extra air out, and toss the chicken. Massage the marinade into each breast. Be thorough with this step and honor those breasts, after all it is Breast Cancer Awareness month!! Now refrigerate the marinating chicken for a couple hours or overnight.

After the chicken is finished marinating, lay the breasts out on a large plate and preheat the oven to 400 degrees.

Coat a medium sauté pan with cooking spray, and sauté the chopped onion until soft and slightly brown. Next, add in the spinach, cheese wedges, and ground pepper. While stirring, allow the cheese to melt and all the ingredients to combine.

Divide the filling into four equal portions and spoon onto each chicken breast. Roll each breast up and secure with two toothpicks. Place the stuffed breasts into a baking pan that has a thin layer of water at the bottom. (This will allow the chicken to steam and retain its moisture while cooking.) Cover with foil and bake in the oven for 35 minutes. Then, remove the foil and bake an additional three to five minutes.