Vegetable Stuffed Chicken Rolls Recipe
Recipe By Taste Of Home
“I’ve been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning. ” —Virgina Anthony, Jacksonville, Florida.
3.7
13 Rating -
Rate
Non Vegdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Stuffed Chicken Rolls Recipe
- 0.08 cup Sun Dried Tomatoes
- 1/4 cup Boiling water
- 1 Boneless skinless chicken breast halves
- 0.38 teaspoon Minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 0.13 teaspoon Pepper
- 0.06 teaspoon Salt
- 1/4 Package frozen chopped spinach, thawed and squeezed dry
- 1/4 tablespoon Golden Raisins
- 1/4 tablespoon Reduced Fat Cream Cheese
- 1/2 teaspoon Pine Nuts
- 1/2 tablespoon All purpose flour
- 1/2 teaspoon Olive oil
- 1/4 cup Reduced Sodium Chicken Broth
- 0.13 cup Minced Fresh Basil
- 3/4 Garlic cloves, minced
- 0.38 teaspoon Cornstarch
- 1/4 tablespoon Cold water
- 1/2 Medium tomatoes, chopped
Nutrition
value
value
141
calories per serving
7 g Fat10 g Protein9 g Carbs4 g FiberOther
Current Totals
- Fat7g
- Protein10g
- Carbs9g
- Fiber4g
MacroNutrients
- Carbs9g
- Protein10g
- Fiber4g
Fats
- Fat7g
Vitamins & Minerals
- Calcium85mg
- Iron2mg
- Vitamin A853mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B12< 1mcg
- Vitamin C29mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium49mg
- Manganese2mg
- Phosphorus99mg
- Selenium8mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home