Fontina and Prosciutto Stuffed Chicken Roulades
Nutrition per Serving
350
Calories
40g
Protein
10g
Carbs
15g
Fat
This recipe includes a grocery list of: chicken breasts, fontina cheese, prosciutto, olive oil, salt, pepper, low-sodium chicken broth, and fresh parsley. The Glycemic Index (GI) is low due to the high protein and low carb content.
Ingredients
2 boneless, skinless chicken breasts (about 1 pound total), 2 ounces fontina cheese, thinly sliced, 2 slices prosciutto, 1 tablespoon olive oil, Salt and pepper to taste, 1/2 cup low-sodium chicken broth, 1 tablespoon chopped fresh parsley
Instructions
1. Preheat the oven to 375°F (190°C). 2. Lay the chicken breasts flat on a cutting board. Season with salt and pepper. 3. Place the fontina cheese and prosciutto on top of each chicken breast. Roll up the chicken, securing with toothpicks. 4. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. 5. Transfer the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. 6. Remove the chicken from the skillet and set aside. Add the chicken broth to the skillet and bring to a simmer. Cook until reduced by half, about 5 minutes. 7. Slice the chicken and serve with the sauce, garnished with parsley.
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