RECIPE: STUFFED CHICKEN CACCIATORE-Serves 4
Source: Better Homes and Garderns Special Interest Publications: Ultimate Chicken Magazine (2010)
Ingredients:
- 4 skinless, boneless chicken breast halves
- ¼ cup loosely packed fresh basil leaves
- 3 tablespoon snipped oil-packed dried tomatoes
- 3 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 1 medium onion, sliced and separated into rings
- 1 red sweet pepper, cut into thin strips
- 1 cup quartered small white mushrooms
- ¼ teaspoon crushed red pepper
- 1 14.5 oz can diced tomatoes with basil, oregano, and garlic
- 1 teaspoon dried oregano
- 1 cup (when dry) hot cooked brown or wild rice
Method:
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about ¼ inch thick. Remove plastic wrap.
- Divide basil leaves, dried tomatoes, and 2 tablespoons of grated parmesan cheese evenly among chicken pieces. Fold in the side edges; roll up from bottom edge. Secure with wooden toothpick.
- In a large ovenproof skillet, cook chicken rolls in hot oil over medium0high heat about 5 minutes or until lightly brown, turning once. Remove from skillet; set aside.
- Add onion, sweet pepper, mushrooms, and crushed red pepper to skillet; cook for 5 minutes. Add tomatoes and oregano: cook 8-10 minutes or until vegetables are tender. Return chicken to skillet. Spoon some sauce over chicken; sprinkle with remaining 1 tablespoon cheese.
- Bake in a 375 degree oven about 15 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Serve chicken and sauce with rice.
Per Serving: Approximately 400 cal, 11 g fat (2 g saturated fat) 86 mg cholesterol, 698 8mg sodium, 36 g carbohydrates, 41 g protein.