More stuffed. . .

Stuffed chicken that is!  I got this recipe off of www.recipezaar.com (Recipe #171805 if you want to look it up).

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon Dijon mustard (just for me but I forgot!)
  • 2 ounces muenster or Swiss cheese
  • 2 ounces deli ham
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Italian seasonings
  • 1 tablespoon olive oil
  • 1/4 cup fat free chicken broth
  1. Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat.  Place between 2 pieces of plastic wrap and pound gently with the flat side of meat mallet.
  2. On my chicken I spread with mustard, to all others just topped with 1/2 ounce each of the ham and cheese.  Sprinkle with salt and pepper.  Mix flour and Italian seasoning on plate, dip chicken in flour, tapping to remove excess.
  3. Heat oil in large nonstick skillet over medium heat until hot.  Add chicken and cook 6 – 10 minutes, or until golden brown.   Remove to plate.
  4. Increase heat to medium high.  Add chicken brother, cooking 30 to 60 seconds until slightly reduced, stirring to scrape up all the yummy bits from the bottom of skillet.  Pour over chicken.

Calories depend on the size of your chicken breasts, but I am roughly guessing each chicken to be about 300 calories, 9 fat, 5 carbs, 0 fiber and 31 protein.  My chicken breasts cooked were about 6 ounces, but I only ate about 4, so I am sticking with the 300 calories.  I would have added more had I finished the whole thing.

I used about 1 teaspoon olive oil, the rest was butter Pam

I used about 1 teaspoon olive oil, the rest was butter Pam

with three ounces roasted potatoes and roasted broccoli

with three ounces roasted potatoes and roasted broccoli

If you don’t have one of these, it is totally worth it!  We got this at Williams & Sonoma for about $25.  It has both a flat side (that I use for meat) and a side that’s sharp that I use to pound nuts.

it's really heavy and does all the work for you

it does all the work for you!

 Garlic Roasted Broccoli with Drizzled Balsamic Vinegar

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound broccoli florets
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar

In a bowl, combine garlic and oil.   Add broccoli and toss to coat.  roast at 475 degrees for 7 minutes.  Broccoli should be tender and slightly charred. Drizzle with balsamic vinegar.

Since the potatoes were already cooking at 475, I just added the broccoli the last 7 minutes.

And I am very proud that I was able to insert my own picture at the top of my blog!

Night!

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