Stuffed Chicken Breast with Vegetables

3 Reviews
100% would make this recipe again

Cheese-stuffed chicken breasts wrapped in prosciutto, served with cauliflower and zucchini.

A no-fuss one-dish meal that looks like a showy weekend meal.

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Ingredients

??? olive oil ???
??? lemon juice, freshly squeezed ???
??? cauliflower, cut into small florets ???
??? zucchini, cut into 4-5 mm rounds ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? chicken breasts, boneless, skinless ???
??? butter, unsalted ???
??? Oka cheese, or cheddar, sliced ???
??? Parma ham/Prosciutto ???

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 190ºC/375ºF.
  2. In a bowl, mix the olive oil and lemon juice. Add the cauliflower and zucchini then toss well. Season with salt and pepper then set aside.
  3. Cut each whole chicken breast in half lengthwise. Heat the butter in a pan over medium heat. Add the chicken pieces, then sear until golden-brown, about 3 min on each side. Season with salt and pepper. Remove the pan from the heat, then let rest a few minutes.
  4. Butterfly the chicken pieces by splitting the thickness in half with a cut starting on one side and slicing to almost, but not completely through to the other side. With the butterflied breasts folded back together, insert the cheese inside the cut. Wrap each stuffed chicken breast with prosciutto slices.
  5. Put the chicken pieces on a baking sheet with the vegetables all around them. Cook in the middle of the oven until golden, about 20 min.
  6. Take the sheet out of the oven then let rest 5 min before slicing the chicken breasts. Serve with the vegetables on the warmed plates.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

280

Fat

15 g

24 %

Saturated 5 g
+ Trans 0.2 g

26 %

Cholesterol

80 mg

Sodium

250 mg

11 %

Carbohydrate

3 g

1 %

Fibre

1 g

6 %

Sugars

1 g

Net Carbs

2 g

Protein

32 g

Vitamin A

7 %

Vitamin C

38 %

Calcium

10 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin B6
Good source of  :
Vitamin C
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Diabetes-friendly | Bake

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