An Alliance Health Community
Register Login
profile  |   friends  |   tracked items  |   inbox

recipe

Earn points by adding your
favorite recipes.

Chicken Breasts with Sun-Dried Tomato Stuffing

2 whole boneless, skinless chicken breasts, cut in half
1/2 cup basil leaves, tightly packed, about 20 leaves
2 tablespoons olive oil
12 sun-dried tomatoes, softened in boiling water
1 tablespoon butter




Directions

Preheat the oven to 350 degrees F.


Cut a pocket in each chicken breast. In a blender, puree the basil leaves with 1 tablespoon of the olive oil. You may also use prepared pesto sauce. Spoon a quarter of the sauce into the pocket of each chicken breast. Then put 3 of the sun-dried tomatoes into each pocket.


In a large sauté pan with an ovenproof handle, heat the remaining tablespoon of oil and the butter. (If you are not sure about the handle, wrap it in aluminum foil or transfer the chicken to an ovenproof dish before baking.) Brown the chicken on each side for about a minute. Place the pan in the preheated oven for 10 to 12 minutes, until the chicken is cooked through and its juices run clear.

Nutritional Facts

per Serving
Yield: Makes 4 servings
Calories: 269
Fat. Total: 12g
Fiber: 5g

Carbohydrates, Total: 9g
Sodium: 208mg
% Cal. from Fat: 40%

Cholesterol: 76mg
Protein: 31g

Serving Size

1

Tags:

From Comment
Diabetic Connect Member 2catty
2catty
November 30, 2008 11:56 PM

This is good stuff.

Diabetic Connect Member butterfly_8
butterfly_8
November 20, 2008 4:56 PM

I will add this to my recipes for chicken. It just has to be good.

Diabetic Connect Member Goddess
Goddess
November 19, 2008 6:16 PM

sounds great

Diabetic Connect Member highlandcitygirl
highlandcitygirl
November 19, 2008 5:45 PM

i have no words left! if only i did!