Recipe for cooking italian stuffed chicken

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Italian Stuffed Chicken

Source: Cooking Light - May 1997

1 tsp. extra virgin olive oil, divided
3/4 C. minced onion, divided
1/4 C. (1 oz.) chopped prosciutto or lean smoked ham
1 Tbsp. grated fresh Parmesan cheese
1 Tbsp. dry breadcrumbs
1 1/2 tsp. minced fresh rosemary, divided
4 (4 oz.) skinned, boned chicken breast halves
1 C. low-salt chicken broth
1/4 C. dry white wine
1 garlic clove, minced
Rosemary sprigs (optional)

Heat 1/2 tsp. oil in a lrg. nonstick skillet over med. heat. Add 1/2 C. onion, and saute 4 min.

Mix together onion, prosciutto, cheese, breadcrumbs, and 1 tsp. 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 Tbsp. onion mixture into each pocket.

Heat 1/2 tsp. oil in skillet over med.-high heat. Add chicken; saute 6 min. on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add 1/4 C. onion to skillet, and saute 3 min. Add 1/2 tsp. rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 min. or until reduced to 3/4 C.. Return chicken to skillet; cover and simmer 2 min. or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

Yield: 4 servings

Servings size: 1 chicken breast half and 3 Tbsp. sauce

Cal. 183 (21% from fat); fat 4.2g (sat 1.1g, mono 1.7g, poly 0.6g); protein 29.7g; carb 5g; fiber 0.7g; chol 71mg; iron 1.5mg; sodium 244mg; calc 49mg

4 WW points