Italian Stuffed Chicken Breasts

drmryder Posts: 181 Member
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!

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)

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