Italian Stuffed Chicken Breasts

drmryder · August 2012

Made this lovely last night and it was awesome! I love the fact that you can log the recipe because it is found in the data base on MFP! Seems like all the recipes from Cooking Light are in there!

http://www.myrecipes.com/recipe/italian-stuffed-chicken-breasts-10000000630004/

Ingredients
1 teaspoon olive oil, divided
3/4 cup minced onion, divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoons minced fresh rosemary, divided
4 (4-ounce) skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine
1 garlic clove, minced
Rosemary sprigs (optional)

Preparation
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and sauté 4 minutes. Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/4 cup onion to skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

Nutritional Information
Amount per serving

Calories: 183
Calories from fat: 21%
Fat: 4.2g
Saturated fat: 1.1g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.6g
Protein: 29.7g
Carbohydrate: 5g
Fiber: 0.7g
Cholesterol: 71mg
Iron: 1.5mg
Sodium: 244mg
Calcium: 49mg