Prep Time: 16 minutes
Total Time: 55 minutes
Makes 4 servings
1 tablespoon olive oil
1/3 cup chopped onion
1 cup walnuts, chopped, divided
1 cup baby spinach, chopped
1/2 cup shredded provolone cheese
4 thin-sliced boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat the oven to 375°F. Grease a baking sheet.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook for 5 minutes, or until softened. Add 1/2 cup walnuts and cook for 1 minute. Increase the heat to medium. Add the spinach and cook for 2 minutes, or until wilted. Transfer the mixture to a bowl and stir in the cheese.
3. Season the chicken with the salt and pepper. Spread the chicken with the spinach mixture and roll up to enclose the ingredients. Coat the chicken with cooking spray and roll in the remaining walnuts. Place on the baking sheet and bake for 30 to 35 minutes, or until no longer pink and the juices run clear.
Per serving: 413 calories, 33 g protein, 6 g carbohydrates, 30 g fat, 5 g saturated fat, 3 g fiber, 412 mg sodium