This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Many's the long night I've dreamed of cheese - toasted, mostly."
-Robert Louis Stevenson, Author
This is a simple recipe and lends itself well to a lot of variations. Don't have fresh sage? Use pretty much any fresh herb that catches your fancy -- basil, sage, rosemary. Yellow tomatoes or even a little minced olives instead of the garlic. Throw a few capers in the tomato paste mixture. The list is endless.
For most chefs and cooks the one ingredient that will distinguish a good dish from a great one is using fresh herbs. Certainly the best and least expensive way is to plant herbs for your own use but, of course, this limits availability. Most groceries have a fair choice of fresh herbs and specialty stores will carry even more.
The rule of thumb when you have no choice but to use dried herbs is: use one teaspoon of dried for each 3 teaspoons of fresh. In the off season when using dried herbs is impossible to avoid, it can help to mince about one teaspoon into a tablespoon of fresh curly parsley. This can simulate the freshness of some herbs.
Servings = 2 | Serving size =1 stuffed chicken breast
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|1 clove||garlic (minced)|
|1 Tbsp||tomato paste|
|4 tsp||olive oil|
|2||leaves fresh sage (minced)|
|fresh ground black pepper (to taste)|
|2 4 ounce||boneless skinless chicken breasts|
|1 ounce||reduced-fat Swiss cheese (thinly sliced)|
|2 small||plum tomatoes (sliced into 4 slices each)|
|1/4 cup||low sodium chicken or vegetable broth|
Stir together the garlic, tomato paste, 2 teaspoons of the olive oil, sage, salt and pepper in a small dish.
Slice each chicken breast to form a pocket for stuffing.
Spread the inside of the chicken breast with the garlic / tomato mixture. Cut the cheese into eight pieces, then layer four slices of the tomatoes with four pieces of cheese inside each breast (this is why the tomatoes must be small).
Place the remaining 2 teaspoons of olive oil in a large non-stick skillet. Heat over medium-high and add the stuffed chicken breasts. Reduce the heat to medium and sear on each side for about 2 minutes.
Reduce the heat to medium-low and cover the skillet. Cook for another 5 - 8 minutes and remove to warm plates. Add the chicken stock to the pan and reduce by about half, then serve over the chicken.
Serving size = 1 stuffed chicken breast
Servings = 2
Amount Per Serving
|Calories 251||Calories from Fat 102|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 14%||Vitamin C 19%|
|Calcium 12%||Iron 8%|
|Vitamin K 14 mcg||Potassium 562 mg|
|Magnesium 46 mg|