Quartet of stuffed chicken breasts

4 servings

Ingredients

Quantity Ingredient
2 larges Chicken breasts skinned and boned
Stuffing (your choice)
Salt and pepper
4 slices (very thin) prosciutto (about 1 ounce)
½ cup Sauerkraut, drained
4 slices (very thin) low-fat
8 1\" pieces sun-dried tomato, drained
5 ounces Spinach washed and stemmed
½ cup Low-fat ricotta cheese
½ cup Flour (approx)
1½ tablespoon Olive oil
¼ cup Balsamic vinegar
¾ cup Chicken stock
12 Sage leaves smoked mozzarella
16 larges Basil leaves
½ small Garlic clove(s) minced (1/4 tsp)
Pepper and grated nutmeg

Directions

PROSCIUTTO AND SAGE

SAUERKRAUT-SMOKED CHEESE

BASIL AND SUN-DRIED TOMATO

RICOTTA AND SPINACH

Note: Use these stuffings as a springboard for your own ideas. Each can be adapted to serve 1, 2, or a multitude.

Trim the "tenderloins" (save for another use) and any fat off the chicken breasts and cut each breast in half. Place each half flat on a cutting board and, using the palm of one hand to hold the breast flat, cut a deep horizontal pocket in the side with a slender knife.

Make the pocket as large as you can without piercing the top or bottom of the breast.

Choose a stuffing and stuff the chicken breasts. Pin breasts closed with toothpicks and season with salt and pepper. Dredge each breast in flour, shaking off any excess.

Heat the oil in a non-stick fry pan and brown the breasts on both sides. Add the balsamic vinegar and bring to a boil. Add the stock and bring to a boil. Reduce the heat and gently simmer the chicken breasts for 2-3 minutes per side, or until cooked. Transfer to a platter and remove the toothpicks.

Season the sauce with salt and pepper and spoon it over the chicken.

Serve at once.

Prosciutto and Sage Stuffing: Place a slice of prosciutto and 3 sage leaves in the pocket of each breast half.

Sauerkraut and Smoked Cheese Stuffing: Place a spoonful of sauerkraut and a slice of cheese in the pocket of each breast half.

Basil and Sun-Dried Tomato Stuffing: Place 2 pieces of sun-dried tomato and 4 basil leaves in each breast half.

Ricotta and Spinach Stuffing: Cook the spinach in « cup boiling salted water for 2 minutes, or until limp. Drain, refresh under cold water and drain again. Squeeze the spinach in your hands to wring out as much water as possible. Finely chop the spinach and mix it with the ricotta, garlic, salt, pepper, and nutmeg in a small bowl. Using a spoon, stuff the ricotta mixture into the pocket of each breast half.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 128-129

Submitted By DIANE LAZARUS On 10-24-95

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