Poached Chicken Breast Stuffed with Spinach and Swiss Cheese
Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
4 boneless, skinless chicken breasts
Pinch salt
Pinch pepper
4 oz fresh or frozen spinach
4 slices Swiss cheese
6 cups water
Using a mallet or meat tenderizer, pound the chicken breasts
until the meat is flat and even. Season the chicken with
salt and pepper. Add a layer of spinach and a slice of Swiss
cheese. Roll each breast tightly to ensure that the filling
can not escape. Wrap each breast tightly in aluminum foil.
In a deep pan, bring the water to a boil. Place the
foil-wrapped breasts into the water. Use a heat-proof
plate to weigh the chicken breasts down and keep them
completely submerged in the water. Allow them to simmer
in the water for 20-25 minutes, or until the chicken is
completely done. Remove the chicken from the water and
let is cool for 5 minutes before serving.
Nutritional Information Per Serving (1 chicken breast):
Calories: 259, Fat: 11 g, Cholesterol: 98 mg, Sodium: 162 mg,
Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 36 g
Diabetic Exchanges: 3-1/2 Very Lean Meat, 1 Lean Meat, 2 Fat