Rosemary Canadian Bacon Stuffed Chicken Breasts Recipe

Notes:
Stuffed Chicken Breasts adapted from a Cooking Light Recipe

Servings: 4

Ingredients:
1/4 c Gruyere Cheese (or goat cheese)
1/2 tsp chopped fresh rosemary
2 oz Canadian Bacon, finely chopped
4 (6 oz) skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp ground pepper
Cooking Spray

Directions:
Oven Temp 400 degrees

Mix cheese, rosemary and bacon in small bowl.

Cut a horizontal slit through the thickest part of the chicken (butterfly style). Stuff chicken with 3 Tbsp of herb/cheese/bacon mixture. Close with a wooden toothpick. Sprinkle chicken with salt and pepper.

Heat an oven capable skillet (cast iron is best but any other oven capable is fine) over medium high heat. Coat pan with cooking spray. Place chicken in pan and cook 4 minutes then flip chicken over and put the pan in the oven. Bake for 25 minutes or until the chicken is done. Let the chicken stand for 5 minutes before serving. You can drizzle the pan juices over the chicken if you want.

Calories 300; Fat 13.5 g (sat 5.1g, mono 4.8g, poly 2.2g); Protien 42.1 g; Carb 0.5 g; Fiber 0g; Chol 116mg; Iron 1.7mg; Sodium 486mg; Calc 40 mg

Submitted by:
Sharon

 

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Tags: Main Dish

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This entry was posted on Saturday, June 20th, 2009 at 7:54 am and is filed under Diet Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.