Make your evening one to remember with our 'Spinach Pesto' Stuffed Chicken and Potatoes. Spinach, Italian dressing, slivered almonds and Parmesan cheese are combined to give the chicken and mashed potatoes their unique flavor. Try 'Spinach Pesto' Stuffed Chicken and Potatoes today.
Process first 4 ingredients in food processor until smooth. Spoon half into small bowl. Add shredded cheese; mix well.
Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets with shredded cheese mixture; close pockets and secure with wooden toothpicks. Spray chicken with cooking spray. Grill, covered, 4 min. on each side or until done (165°F).
Meanwhile, place potatoes and water in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 12 min. or until tender. Use potato masher or back of spoon to smash potatoes. Add remaining spinach mixture and MIRACLE WHIP; mix well.
Remove and discard toothpicks from chicken. Serve chicken with potatoes.
How to Store
Store "pesto" in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.
Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers and crusty Italian bread.
This delicious low-calorie meal is high in vitamin A, thanks to the spinach.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.