Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sage-Stuffed Chicken Breasts
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- #86472
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 boneless, skinless chicken breast halves
1/2 cup herb stuffing mix, prepared with margarine, cooled
1 tablespoon finely chopped onion
1/2 teaspoon ground sage
1/4 teaspoon dried rosemary
non-stick cooking spray
directions
Place the chicken on a clean cutting surface. With the tip of a sharp knife, slit each breast open without cutting through the entire breast, to create a pocket.
In a medium bowl, toss together the stuffing mix, onion, sage and rosemary. Stuff each breast and press the edges of the chicken breast together to close the pocket. A small bit of stuffing may spill out slightly during the grilling.
Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the stuffed chicken for 7 to 9 minutes, or until the chicken is fully cooked and the stuffing is warm.
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nutrition data
179 calories, 2 grams fat, 10 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
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