Chicken with Fresh Herbs
- Number of Servings: 2
Ingredients
2 chicken breasts, no skin2 tbsp rosemary2 medium mushrooms1 oz plain, nonfat yogurt2 scallions, slicedsalt and pepper to tasteolive oil spray
Holding the chicken breast flat with the palm of your hand, make a horizontal slit in each breast.
It should be deep enough to form a pocket the length of the chicken breast.
In a food processor, or by hand, chop the rosemary, scallions, and mushrooms together.
Add the yogurt and blend well.
Season with salt and pepper to taste.
Salt and pepper the inside slits of the chicken.
Spoon the herb stuffing into the slit.
Gently press the chicken breast together to close the slits.
Set a medium-size nonstick skillet over medium-high heat, and spray with olive oil.
Brown the chicken breasts for 2 minutes on each side, seasoning each cooked side with salt and pepper.
Lower heat to medium, cover with a lid, and cook 6 more minutes.
Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user KDOWLI01.
It should be deep enough to form a pocket the length of the chicken breast.
In a food processor, or by hand, chop the rosemary, scallions, and mushrooms together.
Add the yogurt and blend well.
Season with salt and pepper to taste.
Salt and pepper the inside slits of the chicken.
Spoon the herb stuffing into the slit.
Gently press the chicken breast together to close the slits.
Set a medium-size nonstick skillet over medium-high heat, and spray with olive oil.
Brown the chicken breasts for 2 minutes on each side, seasoning each cooked side with salt and pepper.
Lower heat to medium, cover with a lid, and cook 6 more minutes.
Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user KDOWLI01.
Nutritional Info Amount Per Serving
- Calories: 111.2
- Total Fat: 1.2 g
- Cholesterol: 49.7 mg
- Sodium: 68.8 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.8 g
- Protein: 21.3 g