Try this Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper recipe, or contribute your own.
Suggest a better descriptionIn a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, goat cheese, and salt and pepper to taste and cook the mixture, stirring, until the cheese is melted. Transfer the mixture to a small bowl and let it cool slightly. With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the shallots then the wine. Add the broth, and boil broth, scraping up the brown bits, for 30 seconds. Finish sauce with butter. Pour sauce around the chicken. Yield: 2 serving Posted to CHILE-HEADS DIGEST by Chet Bacon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (667g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 838 | ||
Calories from Fat: 439 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 48.7g | 65 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 313.7mg | 97 % | |
Sodium 1270mg | 44 % | |
Potassium 1148.4mg | 30 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 15.6g | ||
Protein 79.8g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 838
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.