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  • servings:
  • Ingredients

    4 oil-packed sun-dried tomatoes

    1 cup frozen chopped spinach, thawed and squeezed to remove as much moisture as possible

    1 teaspoon grated fresh lemon zest

    2 teaspoons melted butter

    2 tablespoons minced fresh parsley

    ½ cup ground pork rinds

    4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs

    Instructions

    Preheat oven to 350°F.
    Drain, and chop sun-dried tomatoes and combine with spinach, lemon zest, melted butter, and parsley.
    Place ground pork rinds in a shallow bowl or plate.
    Place chicken between 2 sheets of wax paper or cellophane wrap and pound with a mallet or heavy pan until they are about ¼ inch thick. Remove top piece of paper and spread equal portions of the tomato mixture over each chicken piece. Roll up each chicken piece, securing with toothpicks. Roll each stuffed chicken roll in pork rind crumbs, patting so that crumbs adhere to the chicken roll.
    Place chicken in an oiled baking pan and bake for 35-40 minutes until juices run clear when chicken is pierced with a fork.

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 64 % Daily Value *
    • Total Fat: 1 g 1.17%
    • Saturated Fat: 0 g 0.21%
    • Trans Fat: 0 g %
    • Cholesterol: 16 mg 5.42%
    • Sodium: 34 mg 1.4%
    • Calcium: 25 mg 2.54%
    • Potassium: 468 mg 13.38%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.79%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 2 g 9.3%
    • Sugar: 5 g
    • Protein: g
    • Vitamin A 44.05%
    • Vitamin C 44.58%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.