Source: dLife

Tender chicken breast stuffed with ham and herbs.

Servings

0.25 cup fresh basil , coarsely chopped
2 tbsp fresh chives
2 tbsp chopped parsley
1 medium garlic cloves , minced
0.5 oz oregano leaves , fresh
0.5 cup fresh sage
12 oz boneless skinless chicken breasts (4 pieces)
2 oz sliced, smoked ham
1 tbsp grapeseed oil
0.5 cup low sodium chicken broth
1 cup Sauce, spaghetti, traditional
2 cup Squash, spaghetti, baked/cooked, drained , warmed
1 pinch salt and pepper , to taste (optonal)

1 In a small bowl combine the basil, chives, oil, garlic, oregano, and sage and set aside.
2 Pound the chicken breast lightly with the flat side of meat mallet between 2 pieces of plastic wrap until the chicken is 1/2- to 3/4-inch thick.
3 Take the herb mixture and spread 1/4 of it over each chicken breast.
4 Place 1/2 ham slice over the herb mixture on the chicken and roll up the meat so that the filling is enclosed; secure the rolls with toothpicks.
5 Heat the grapeseed oil in a medium nonstick skillet over medium-high heat.
6 Add the chicken pieces and cook seam side up for 2 to 3 minutes or until the chicken has browned on one side. Turn the chicken over and cook it for an additional 2 to 3 minutes or until browned.
7 Add the chicken broth to the skillet, reduce heat. Let simmer covered for 15 to 20 minutes or until the chicken has become cooked through. (Or, instead of simmering on stove, you can transfer the covered skillet to a 350-degree oven for 12 to 15 minutes.)
8 Move the chicken to a cutting board and let cool for 5 minutes.
9 Add the spaghetti sauce to the skillet and cook for 2 to 3 minutes, stirring occasionally or until it is heated through.
10 Take the chicken, removing the toothpicks, and cut it into slices crosswise. Take individual plates or a large serving platter and place the spaghetti squash on top, arranging the chicken slices around the spaghetti squash and topping with the spaghetti sauce to serve.

Because the chicken broth is discarded, the nutrition facts for this recipe are inexact.