Stuffed Chicken with Tomato and Cheese
Servings
2Serving size
1 stuffed chicken breastThis recipe can easily be multiplied but does not make very good leftovers.
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Serve with or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Yams with Rosemary or Plain Mashed Potatoes or Roasted Yams with Rosemary
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Serve with Herbed Zucchini or Parmesan Squash or Parmesan Zucchini or Zucchini with Sun Dried Tomatoes
Ingredients
| 1 clove Garlic, raw (minced) |
| 1 Tbsp. No salt added tomato paste |
| 4 tsp. Olive oil |
| 2 leaves Fresh sage (minced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1 ounces Reduced fat swiss cheese (thinly sliced) |
| 2 Italian tomato Tomatoes (sliced into 4 slices each) |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
Instructions
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.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.