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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.4
  • Total Fat: 10.1 g
  • Cholesterol: 73.4 mg
  • Sodium: 195.0 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 30.0 g

View full nutritional breakdown of Basil-and-Garlic Stuffed Chicken Breasts calories by ingredient
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Basil-and-Garlic Stuffed Chicken Breasts

Submitted by: BRYANNAMARIE
Basil-and-Garlic Stuffed Chicken Breasts

Introduction

You'll forget you're eating a lean meal when you taste these Basil and Garlic Stuffed Chicken Breasts. At only 225 calories per serving and 30 grams of protein, it's a low-calorie meal that will keep you full.

You can also add some roasted red peppers or sun dried tomatoes to the stuffing mixture. This dish goes great with asparagus, broccoli or green beans cooked in lemon and pepper.

*This recipe came from Fitness Magazine*
You'll forget you're eating a lean meal when you taste these Basil and Garlic Stuffed Chicken Breasts. At only 225 calories per serving and 30 grams of protein, it's a low-calorie meal that will keep you full.

You can also add some roasted red peppers or sun dried tomatoes to the stuffing mixture. This dish goes great with asparagus, broccoli or green beans cooked in lemon and pepper.

*This recipe came from Fitness Magazine*

Number of Servings: 4

Ingredients

    1/4C Parmesan Cheese, grated
    2T Basil
    1T Olive Oil
    2 Cloves Garlic, minced
    4 Chicken Breast Halves, boneless and skinless
    1t Lemon Peel, finely shredded
    2T Lemon Juice

Directions

In a small bowl combine Parmesan cheese, basil, 1 tablespoon olive oil, and garlic; set aside.

Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness. Remove plastic wrap. Spread cheese mixture on chicken. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on the grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170F), brushing occasionally with sauce the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)

Number of Servings: 4

Recipe submitted by SparkPeople user BRYANNAMARIE.






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