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Italian Stuffed Chicken

Bursting with the fresh flavors of rosemary and parmesan

Nutrition Facts: Calories 183; Fat 4g; Protein 30g; Carbohydrate 5g; Fiber 1g; Cholesterol 71mg; Iron 1.5mg; Sodium 244mg; Calcium 49mg
Yield: Serves 4


  • 1 tsp. olive oil, divided
  • 3/4 cup minced onion, divided
  • 1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
  • 1 Tbs. grated fresh Parmesan cheese
  • 1 Tbs. dry breadcrumbs
  • 1 1/2 tsp. 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 tsp. oil in a large nonstick skillet over medium heat
  • Add 1/2 cup onion, and saute 4 minutes
  • Combine 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 Tbs. onion mixture into each pocket
  • Heat 1/2 tsp. oil in skillet over medium-high heat
  • Add chicken; saute 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 saute 3 minutes
  • Add 1/2 tsp. 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

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