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Ingredients
for
servings

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Preparation

  1. Serving size: 1 stuffed chicken breast
  2. Temperature: 350 °F
  1. Slice a pocket into the chicken breasts. Make sure not to cut them all the way through.
  2. Season the pepper with salt and pepper inside and out.
  3. Add the sun-dried tomatoes to the pockets, then top with 2 tablespoons of grated cheese and finally some spinach leaves.
  4. Use toothpicks or skewers to seal the chicken breasts.
  5. In a large oven-safe pan over medium-high heat, heat the oil.
  6. Brown the chicken breasts, about 2 minutes on each side.
  7. Finish cooking the chicken in the oven, about 12 minutes. If you have a meat thermometer, aim for an internal temperature of 165 F or 74 C.
  8. Meal Prep Tip

  9. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    340 kcal
  • % of calories by macros
    Fat45.0 %153 kcal16.6 g
    Net Carbs3.5 %12 kcal2.9 g
    Dietary Fiber0.6 %2 kcal1 g
    Protein50.9 %173 kcal42 g
  • Approx. WW SmartPoints™
    4.7
  • Cholesterol 136.6 mg
  • Sodium 291.9 mg
  • Fat 16.6 g
    • Saturated Fat 4.3 g
    • Trans Fat 0 g
  • Carbohydrates 3.9 g
    • Dietary Fiber 1 g
    • Total Sugars 1 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 42.2 g
  • Calcium 103.2 mg
  • Iron 1.3 mg
  • Magnesium 67.7 mg
  • Potassium 836.2 mg
  • Zinc 1.6 mg
  • Vitamin A (Retinol Equivalents) 86.8 mcg
  • Vitamin B12 0.5 mcg
  • Vitamin C 16.1 mg
  • Folate 34.1 mcg
    • Folic Acid 0 mcg