Italian Stuffed Chicken Breasts

SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 122

4 Points per serving

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)

1. 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.

2. 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.

3. 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.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

CALORIES 183 (21% from fat); FAT 4.2g (sat 1.1g, mono 1.7g, poly 0.6g); PROTEIN 29.7g; CARB 5g; FIBER 0.7g; CHOL 71mg; IRON 1.5mg; SODIUM 244mg; CALC 49mg