Main Dishes

Havarti, Spinach, and Pesto-Stuffed Chicken Breast with Pan Sauce

11

Stuffed chicken breast, with Havarti, pesto, and spinach, perfectly seared and cooked to tender perfection, served with a bacon pan sauce.

6
FOR THE STUFFED CHICKEN BREASTS
6 boneless chicken breasts, about ½-inch, pounded to about ¼-inch
6-8 tablespoons of multi-herb pesto (recipe below)
12 slices of Havarti
2-3 cups baby spinach
1 tablespoon butter
Salt
Pepper
Toothpicks or antipasto skewers
FOR THE PAN SAUCE
2 slices low-sodium bacon, chopped into small ribbons
¼ cup finely chopped onions or shallots
2 cups low-sodium chicken broth
2 tablespoons of butter
Salt
Pepper
MULTI-HERB PESTO
In a food processor, mix:
1½ cups basil
4 cloves garlic
5 tablespoons pine nuts
½ teaspoon salt
8 tablespoons olive oil
¾ cup Parmesan cheese
? cup fresh dill with stems
¼ cup sweet mint, leaves only
1½ tablespoons fresh lemon juice
Pre-heat the oven to 350° F. Season the outside of the pounded chicken breasts with salt and pepper. Then turn the breasts over and fill each one with 1 tablespoon of pesto, 2 slices of Havarti cheese, and...
See the full directions on my site
Nutritions

Calories
691

Sodium
1407mg
58% DV

Fat
49g
76% DV

Protein
31g
63% DV

Carbs
17g
5% DV

Fiber
3g
13% DV

Marinated Taro Root

2738

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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