Today's Recipe : Stuffed Chicken...
Stuffed Chicken Breasts
Prep: 25 mins
Cook: 12 mins
Makes: 4 servings
4 skinless boneless chicken breast halves
4 ounces feta cheese crumbled
1/2 of a 7 ounce jar of roasted red sweet peppers, drained and cut into strips
1 tablespoon olive oil
1/4 cup chicken broth
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/4 inch thickness. Discard plastic wrap.
2. Sprinkle Chicken with cheese. Place roasted red pepper strips in the center of each breast. Fold in sides and roll up, pressing the edges to seal. Secure with wooden toothpicks.
3. In a large nonstick skillet cook chicken in hot oil over medium heat about 5 minutes, turning to brown on all sides. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until chicken is no longer pink. Spoon juices over chicken.
Nutrition Facts Per Serving:
265 calories
11 grams fat ( 5 grams sat fat )
107 mg chol
449 mg sodium
2 grams carbs
0 grams fiber
37 grams protein
Better Homes & Gardens Phase 1 Low Carb Cookbook
My twist:
I cut the chicken into thin strips ( I did not pound it ). Put it in the pan to brown just a bit and then added the broth but only 1/8 of a cup and added 1/8 of a cup of white wine. When basically cooked I added the red pepper strips just till heated through and topped with the feta and fresh parsley and basil leaves. I also used Chicken Thighs and not Chicken Breast.
Enjoy!
*huggles*
Felicia
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