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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Chicken Breasts

Source: dLife

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

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 4.4 Fat, 0.1 Vegetables, 0.3 Meat, 0.1 Starch, 3.6 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

Directions

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.
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.
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.
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.