* Exported from MasterCook *
Stuffed Chicken Breast in Garlic White Wine Sauce
Recipe By :Ginny Larsen
Serving Size : 4
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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4 chicken breast halves without skin -- butterflied and pound
4 slices low carb bread -- (6 g. carbs a slice)
1 cup parmesan cheese -- reserve 1/2 cup for topping
1 cup shredded Co-Jack cheese -- reserve about 1/4 cup for topping.
1 tablespoon minced garlic
4 tablespoons butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
1 tablespoon onion flakes
1/4 cup white wine
White Wine Sauce
1/4 cup white wine
Drippings from pan
1/4 cup heavy cream
1 tablespoon minced garlic
Preheat oven to 375 degrees F. Butterfly the 4 chicken breasts. Put inside a ziploc bag and pound thin.
Make bread crumbs out of the low carb bread slices in your food processor. Add half of the parmesan cheese, thyme, rosemary, onion flakes, and sage and mix. Melt butter in a small skillet and toss in the seasoned bread crumbs and stir and toast a litte in the skillet. Spread the stuffing mix on each opened chicken breast, sprinkle with co-jack cheese and fold the top over. Put each stuffed chicken breast into a 9"x13" pan. On top sprinkle with salt and pepper, and sprinkle remaining parmesan cheese on top of that, and remaining co-jack cheese.
Bake for 1 hr. Remove from oven and remove from pan, cover with aluminum foil while you make the sauce.
To make the sauce pour the drippings into a skillet. Add minced garlic, cream, and white wine. Bring to boil and simmer for about 8 min. It will reduce and thicken. pour over the top of each stuffed breast and serve.
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Per Serving: 446 Calories; 25g Fat (52.8% calories from fat); 38g Protein; 12g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
Serving Ideas : Goes great with a greek salad.
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