Tuesday, June 1, 2010

Stuffed Chicken Breast with Garlic White Wine Sauce

Made this for supper tonight.  Wish I had made a video but was just creating as I went along and it turned out so good I took a pic and decided to share it with you.  I think it was every bit as good as going to Olive Garden along with the Greek Salad I made with!  And that for much less money.

* 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
--------  ------------  --------------------------------
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.

                                    - - - - - - - - - - - - - - - - - - - 

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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