Servings – depends on the number of people you are feeding. ( 1 chicken breast = 1 serving)
This recipe is fine for all stages of the program
Ingredients:
- chicken breasts – 1 per person
- garlic – approx 1 clove per chicken breast, depending on how much you like garlic.
- basil – 1 large bunch – use the chiffonade method to cut (Chiffonade – a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.)
- Low fat / skim milk mozzarella – 2-3 tbsp per chicken breast
Directions:
- Prepare chicken breasts by flattening them (one easy way to do this is to place them between 2 sheets of parchment or wax paper, or place in a Ziploc style bag and pound them with a rolling pin). About 1/2 inch thick should be good for rolling.
- Add garlic, basil and cheese
- Roll up and fasten with a toothpick (or 2, or 3, depending on your skill and comfort level…and whatever you do…do not serve them with the toothpicks still in place!)
- Lightly spray a baking dish with cooking spray, place rolled chicken breasts in the dish
- Bake 350°F for 30 minutes
Serve with a side salad, lightly sautéed zucchini noodles or green vegetable of your choice.