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.
Basil-Stuffed Chicken
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- #17013
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 boneless skinless chicken breast halves, lightly pounded
1/2 teaspoon salt
1/2 teaspoon black pepper
6 slices part skim mozzarella cheese
1 tomato, cut in 6 slices
6 basil leaves
1/2 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons lite mayonnaise
directions
Heat broiler. Season chicken with salt and pepper. Slice each breast almost horizontally in half, but leaving one side attached. Arrange mozzarella slice, tomato slice, and basil leaf on bottom half of each breast, keeping filling in center. Fold top of chicken over filling pressing around edge to seal.
Combine bread crumbs and Parmesan on waxed paper. Brush both sides of chicken with mayonnaise. Dip chicken into crumbs; press to adhere. Place chicken on large greased broiling pan. Lightly coat both sides of chicken with cooking spray. Broil 8 inches from heat for 8-10 minutes, turning once.
added by
LRS979
nutrition data
271 calories, 8 grams fat, 9 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 11, 2011
This was a really easy dish to make. I would make sure to put the basil leaves on each side. In other words, basil, cheese, tomato, basil. It was really moist.