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1 package chopped spinach
1 package chopped broccoli
6 ounces cream cheese
1/2 cup shredded mozzarella cheese
3 large scallions
5 cloves garlic -- or less to taste
1 package chicken breasts (I used tenderloins) - maybe 2 pounds?
How To Prepare:
Line baking dish with tin foil and heat over to 450 chop garlic and sautee in olive oil. Add spinach and broccoli (if you defrost it and dry it out a little, it won't splatter as much) and sautee until its unfrozen. Take off heat and add cream cheese, mozzarella, chopped scallions, salt and pepper to taste.
Take chicken tenderloins and place a few spoonfuls of spinach mixture on tenderloin. Roll tenderloin around mixture and place in baking dish with ends facing down. Lie each piece right next to each other so it doesn't ooze out as it cooks.
Any leftover filling can be added to pan to cook. You can sprinkle more mozzarella on top, or spread mustard across the top of each chicken piece.
Cook for 20 minutes covered, then uncover until chicken is fully cooked.
Carbs per serving - include all nutritional information if known: