Tuesday, March 11, 2014

Champion Performance Recipe of the Week - Stuffed Chicken Breasts

With a busted wing, I can't work in the kitchen very well. An arm cast and cooking don't mix. So, while I don't have a new recipe to share today, I do have a GREAT one I shared previously. Pounding the chicken takes a bit of time, but trust me, it's so worth it! Pair this recipe with steamed or roasted veggies, and a starchy carb if your diet allows, and you'll be well satisfied with this meal.

I'm not one to choose bland food - I can eat it if I have to, but given the choice, I'll play with the recipe until I get something with flavor. And if it looks good, that's bonus points. I'm also not one to enjoy cooking twice for the same meal, so creating recipes that please my family and fit with my training diet is essential not only to my taste buds, but also to my sanity.

This Stuffed Chicken recipe hits all the notes. It's "cheesy", full of flavor, moist, and has a crunchy coating. And... it's training friendly. And my non-training-diet-eating-family love it! Best of all, it's super easy to put together and pounding the bajeebers out of the chicken breasts is highly therapeutic. ;-)  Enjoy!

Chelle's Stuffed Chicken Breasts with Roasted Red Pepper
serves 1 (increase the recipe as needed, the leftovers are great, too!)

1 chicken breast, skinless, boneless, raw (about 6 oz)
1/2 a roasted red pepper*
2 slices Ultra Thin Provolone
2 Tbsp fat-free cream cheese
Mrs Dash Italian
1 tsp ground flax seed
Spray oil

*If you don't know how to roast a red pepper, pick up a jar of them from your local grocer. Be sure they're packed in water (not oil).

  • Preheat oven to 350 degrees.
  • Spray a glass baking dish with oil.
  • Place trimmed chicken breast between two sheets of plastic wrap on a cutting board. Using a meat mallet (or whatever is handy), flatten the breast to about 1/4 inch thick. Remove plastic.
  • Spread cream cheese across the inside of the breast. 
  • Layer the two slices of ultra-thin cut provolone, then roasted red pepper. 
  • Sprinkle with Mrs Dash Italian Blend.
  • Beginning at the smallest end, roll the breast up, tucking the peppers in as needed. 
  • Secure roll with toothpicks.
  • Place chicken roll on baking sheet. 
  • Spray top of chicken with cooking oil, then sprinkle with the ground flax and more Mrs Dash.
  • Bake at 375 until cooked through (about 40 minutes) or until internal cooking thermometer shows done.
  • Serve.

Per serving: 328 calories, 46 grams protein, 6 grams carbs, 11 grams fat, 2 grams fiber. 4 grams net carbs.

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Originally posted March 19, 2013. View Here

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