This recipe takes a little extra preparation time, but it’s well worth the effort. It tastes delicious and it’s fairly low in fat and calories. Enjoy!
- 1 tsp 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 bread crumbs
- 1 1/2 tsp minced fresh rosemary, divided
- 4 (4 oz) boneless, skinless chicken breast halves
- 1 c low-salt chicken broth
- 1/4 c dry white wine
- 1 garlic clove, minced
- Rosemary sprigs, optional for garnish
Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add 1/2 c onion. Saute 4 minutes. Combine onion, prosciutto, Parmesan cheese, bread crumbs, and 1 tsp rosemary in a bowl. Stir well and set aside. Cut a horizontal slit through the 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 medium-high heat. Add chicken. Saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Add 1/4 c onion to skillet and saute 3 minutes. Add 1/2 tsp rosemary, chicken broth, wine and garlic. Bring to a boil. Cook 5 minutes or until reduced to about 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary sprigs, if desired.
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