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Stuffed Chicken Breasts
Source: dLife

Italian style chicken stuffed with prosciutto and Parmesan cheese and topped with a white wine sauce.

Rating:
Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 225.9
Total Carbs 10.9 g
Dietary Fiber 1.1 g
Sugars 4.1 g
Total Fat 4.4 g
Saturated Fat 1.2 g
Unsaturated Fat 0.5 g
Potassium 485.5 mg
Protein 31.4 g
Sodium 343.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tsp  olive oil
0 3/4 cup  minced onion
1 oz  prosciutto
1 tbsp  Cheese, parmesan, fresh, grated
1 tbsp  bread crumbs
1 1/2 tsp  fresh rosemary
4 each  boneless skinless chicken breasts
1 cup  low fat unsalted chicken broth
0 1/4 cup  white wine
1 each  medium garlic cloves
1 pinch  fresh rosemary
Directions
  1. Pour 1/2 teaspoon oil in a large frying pan; heat over medium heat. Sauté 1/2 cup onion in oil for 4 minutes. Add sautéed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary to a bowl; reserve.
  2. Slice a horizontal cut through the thickest portion of each breast to form a pouch. Spoon about 3 tablespoons of breadcrumb mixture into each pouch.
  3. Pour 1/2 teaspoon oil in a large frying pan; heat over medium-high heat. Cook chicken in oil 6 minutes per side or until fully cooked. Take chicken out of pan using a slotted spoon; reserve in a warm place.
  4. In same skillet, sauté 1/4 cup onion for 3 minutes. Stir in 1/2 teaspoon rosemary, broth, wine, and garlic and let boil. Cook for 5 minutes or until liquid is reduced to 3/4 cup. Place chicken back in pan, place lid on pan and let simmer for 2 minutes or until fully heated. Spoon sauce over chicken and top with rosemary sprigs.

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