Italian stuffed chicken Recipe
Source: Cooking Light - May 1997
1 teaspoon olive oil, divided
3/4 cup minced onion, divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoons 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 teaspoon 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 teaspoon 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 tablespoons onion mixture into each pocket.
Heat 1/2 teaspoon 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 teaspoon 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.
Yield: 4 servings
Serving size: 1 chicken breast half and 3 tablespoons sauce
Calories 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
Sour Cream Noodle Bake Recipe
Cook noodles as directed on package. Drain.
Brown ground beef in butter, drain off fat, stir in tomato sauce, salt, garlic salt, and pepper. Simmer uncovered for 5 minutes.
Mix together sour cream, onions and noodles. In buttered (2-quart) casserole dish alternate layers of noodles and meat mixture, beginning with noodles and ending with meat. Sprinkle cheese on top and bake at 350 degrees F for 20 to 15 minutes or until cheese is lightly browned.