Preperation:
1 teaspoon olive oil, divided
3/4 cup minced onion, divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoons minced fresh rosemary, divided
4 (4-ounce) skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine
1 garlic clove, minced Rosemary sprigs (optional)
Method:
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and saute 4 minutes.
Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl.
Stir well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 3 tablespoons onion mixture into each pocket.
Heat 1/2 teaspoon oil in skillet over medium-high heat.
Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet.
Set aside; keep warm.
Add 1/4 cup onion to skillet, and saute 3 minutes.
Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil.
Cook 5 minutes or until reduced to 3/4 cup.
Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
Serve sauce with chicken.
Garnish with fresh rosemary, if desired.
Makes 4 servings,1 chicken breast half and 3 tablespoons sauce.
Calories 183, Fat 4.2 g. Protein 29.7 g. Carbs 5 g. Fiber 0.7 g. Sodium 244 mg.
Points 4.
Source : Low Fat Good Cooking
