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
Ingredients
- 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)
Instructions
- 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
