Source: dLife

Tender chicken breast stuffed with ham and herbs, served on a bed of spaghetti squash.

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 roasted lean ham, diced
1 tbsp grapeseed oil
0.5 cup low sodium chicken broth
1 cup Sauce, spaghetti, traditional
2 cup spaghetti squash , cooked
1 pinch salt and pepper , to taste (optional)

1 Preheat oven to 350°F.
2 In small bowl combine basil, chives, oil, garlic, oregano, and sage and set aside.
3 Pound chicken breast lightly with flat side of meat mallet between 2 pieces of plastic wrap until chicken is 1/2" to 3/4" thick.
4 Divide herb mixture and spread over each chicken breast.
5 Divide ham over herb mixture on chicken and roll up chicken so that filling is enclosed; secure rolls with toothpicks.
6 Heat grapeseed oil in medium nonstick skillet over medium-high.
7 Add chicken pieces and cook seam side up for 2 to 3 minutes or until chicken has browned on one side. Turn chicken cook additional 2 to 3 minutes or until browned.
8 Add chicken broth to skillet. Cover and transfer to preheated oven for 12 to 15 minutes or until chicken thoroughly cooked.
9 Transfer chicken to cutting board and let cool for 5 minutes.
10 Add spaghetti sauce to skillet and cook 2 to 3 minutes, stirring occasionally or until heated through. Season with salt and pepper, if desired.
11 Remove toothpicks, and cut chicken into slices crosswise. Arrange spaghetti squash and chicken slices on serving plates and top with spaghetti sauce.

To cook spaghetti squash: 1 Preheat oven to 375°F. 2 Cut squash in half lengthwise. 3 Scoop out seeds with spoon. 4 Place flesh side down in shallow baking dish 5 Bake 1 hour. 6 Gently scrape strands of squash out of rind with fork.