Chicken: Chicken Breasts Stuffed with Red Pepper Puree in Creamy Sauce

posted by Kayce 06-20-102 6:39 AM

Chicken Breasts Stuffed with Red Pepper Puree in Creamy Sauce
Serves: 4
Source: "The Best Diabetes Cookbook" by Katherine E. Younker

4 boneless skinless chicken breasts (3-4 oz each)
1 tablespoon vegetable oil
1/2 teaspoon crushed garlic
3/4 cup diced sweet red pepper
1 tablespoon water
2 tablespoons chopped fresh dill (or 1/2 tsp dried dill weed)
2 tablespoons dry bread crumbs
1-1/2 teaspoons grated Parmesan cheese
1 tablespoon toasted pine nuts
Salt and pepper
1/4 cup chicken stock or water

Sauce Ingredients:
1-1/2 teaspoon margarine
1-1/2 teaspoon all-purpose flour
3/4 cup 2-percent milk
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh dill (or 1/4 tsp dried dill weed)
Pinch of paprika

Preheat oven to 375 degrees F. Spray baking dish with non-stick vegetable spray.

Place chicken between 2 sheets of waxed paper; pound until flattened. Set aside.

In non-stick skillet; heat oil; saute garlic and red pepper for 3 minutes; stir in water. Transfer to food processor and puree; pour into bowl. Stir in dill, bread crumbs, cheese, pine nuts, and salt and pepper to taste, mixing well and adding a little water if too dry.

Divide puree among chicken breasts; roll up and fasten with toothpicks. Place in baking dish; pour in stock. Cover and bake for about 15 minutes or until chicken in no longer pink in inside. Transfer to serving dish.

Sauce: Meanwhile, in saucepan, melt margarine; add flour and cook, stirring, for 1 minute. Gradually add milk and cook, stirring, until thickened, approximately 3 minutes. Stir in cheese, dill and paprika. Pour over chicken.

Nutritional Information Per Serving: Calories: 193, Carbohydrate: 8 g, Fiber: 1 g, Protein: 21 g, Fat: 8 g, Sodium: 266 mg, Cholesterol: 51 mg

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat

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