Chicken Saltimbocca - 11.7g Carbs, 2.6g Fiber, 5.8g Sugar
From: dLife
Tender chicken breast stuffed with ham and herbs, served on a
bed of spaghetti squash.
Prep Time: 15 min
Cook Time: 30 min
Servings: 4
1/4 cup fresh basil
2 Tbsp fresh chives
2 Tbsp chopped parsley
1 medium garlic clove
1/2 oz oregano leaves
1/2 cup fresh sage
12 oz boneless skinless chicken breasts
2 oz roasted lean ham, diced
1 Tbsp grapeseed oil
1/2 cup low sodium chicken broth
1 cup Sauce, spaghetti, traditional
2 cup spaghetti squash
1 pinch salt and pepper
Preheat oven to 350 degrees F.
In small bowl combine basil, chives, oil, garlic, oregano, and sage
and set aside.
Pound chicken breast lightly with flat side of meat mallet between
2 pieces of plastic wrap until chicken is 1/2" to 3/4" thick.
Divide herb mixture and spread over each chicken breast.
Divide ham over herb mixture on chicken and roll up chicken so that
filling is enclosed; secure rolls with toothpicks.
Heat grapeseed oil in medium nonstick skillet over medium-high.
Add chicken pieces and cook seam side up for 2 to 3 minutes or until
chicken has browned on one side. Turn chicken cook additional 2 to
3 minutes or until browned.
Add chicken broth to skillet. Cover and transfer to preheated oven
for 12 to 15 minutes or until chicken thoroughly cooked.
Transfer chicken to cutting board and let cool for 5 minutes.
Add spaghetti sauce to skillet and cook 2 to 3 minutes, stirring
occasionally or until heated through. Season with salt and pepper,
if desired.
Remove toothpicks, and cut chicken into slices crosswise. Arrange
spaghetti squash and chicken slices on serving plates and top with
spaghetti sauce.
Servings: 4
Nutrition per Serving:
238.5 Calories, 7.3g Total Fat, 1.5g Saturated Fat, 3.1g Unsaturated Fat,
11.7g Total Carbs, 2.6g Dietary Fiber, 5.8g Sugars, 444.6mg Potassium,
30.8g Protein, 159.8mg Sodium
Dietary Exchanges: 7.3 Fat, 1.1 Vegetables, 0.7 Meat, 0.4 Other Carbs,
3 Lean Meat
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