Nut and herb stuffed chicken

Herbs, garlic and nuts add a wonderful twist to this easy skillet meal.

4 servings/ 27 min

Prep 15 min / Cook 12 min

An easy way to add texture and flavour is by adding nuts to your main dish. The combination of herbs, garlic and nuts adds a wonderful twist to this easy skillet meal.

  • 2 boneless skinless chicken breasts (about 14 oz/400 g)
  • 2 tbsp (25 mL) chopped fresh parsley or basil
  • 2 tbsp (25 mL) finely chopped pecans
  • 1 tbsp (15 mL) fresh grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) fresh ground pepper
  • 1 tsp (5 mL) canola oil
  • 4 cups (1 L) baby spinach
  • Half a small yellow or red pepper, thinly sliced
  • 2 tsp (10 mL) lemon juice or white wine vinegar (optional)
  1. Using a sharp knife, cut each chicken breast in half crosswise to make 2 thin cutlets. Pound slightly and lay them flat on work surface. Sprinkle with parsley, pecans, cheese, garlic and pepper. Roll each one up and secure with a toothpick.
  2. Heat oil in a nonstick skillet over medium high heat and brown chicken on all sides. Add spinach and pepper to pan. Reduce heat to low, cover and cook for about 7 minutes or until chicken is no longer pink inside.
  3. Drizzle with lemon juice, if using before serving.
Nutritional info per serving (1 of 4)
  • Calories 162
  • Protein 25 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 60 mg
  • Carbohydrates 3 g
    Fibre 1 g
    Total sugars 1 g
    Added sugars 0 g
  • Sodium 97 mg
  • Potassium 470 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.