Nut and herb stuffed chicken | Heart and Stroke Foundation

Ingredients

• 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)