m i n d f u l l i v i n g o n l i n e

Friday, March 12, 2010

Herbed Stuffed Chicken Breasts


Herbed Stuffed Chicken BreastsDish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.
Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)

Ingredients

  • 1/4  cup  (2 ounces) goat cheese
  • 1/2  teaspoon  chopped fresh rosemary
  • 2  ounces  Canadian bacon, finely chopped
  • 4  (6-ounce) skinless, boneless chicken breasts
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray

Preparation

1. Preheat oven to 400°.
2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.
3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.
Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.

Nutritional Information

Calories:
302
Fat:
13.5g (sat 5.1g,mono 4.8g,poly 2.2g)
Protein:
42.1g
Carbohydrate:
0.5g
Fiber:
0.0g
Cholesterol:
116mg
Iron:
1.7mg
Sodium:
486mg
Calcium:
40mg
Barbara Lauterbach, Cooking Light

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