Basil-and-Garlic-Stuffed Chicken Breasts
- Number of Servings: 4
Ingredients
1/4 cup reduced fat Parmesan cheese2 Tbsp snipped fresh basil or 2 tsp dried2 cloves garlic, minced4 skinless, boneless chicken breasts1/2 tsp finely shredded lemon peel2 Tbsp lemon juice2 Tbsp vegetable broth (divided)
In a small bowl combine Parmesan cheese, basil,
1 Tbsp vegetable broth, 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 remaining vegetable broth; 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 (170°F), 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.) Or bake at 350 degrees for 35-40 minutes and pour sauce over chicken just before putting in the oven.
Yield: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
1 Tbsp vegetable broth, 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 remaining vegetable broth; 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 (170°F), 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.) Or bake at 350 degrees for 35-40 minutes and pour sauce over chicken just before putting in the oven.
Yield: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 324.7
- Total Fat: 6.0 g
- Cholesterol: 152.1 mg
- Sodium: 410.3 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.1 g
- Protein: 57.7 g
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