Main Dishes

Rasberry and Cheese Stuffed Chicken

29
4
4 boneless chicken breasts
8 oz extra sharp cheddar cheese
2 cups of fresh rasberries
half a red onion, chopped
3 strips of bacon, sliced
1/2 cup of balsamic vinegarette
1 tbsp of honey.
salt and pepper
parsley to garnish
1 tbsp. olive oil
Preheat oven @ 350F. Wash chicken breasts, cut off any fat and sprinkle with salt and pepper. Cut horizontal pocket in chicken breasts and place in fridge till later. Cut cheddar cheese into slices (about 20 slices). Remove chicken from fridge and put about 5 cheese slices in pocket. And about 9 to 10 rasberries per chicken breasts (depending on the size of chicken breast). Garnish with parsley and place in ovenproof dish and cook for 25 mins. While chicken cooks, make sauce. Heat frying pan and cook chopped onion till brown. Add bacon pieces and cook till brown. Add balsamic vinegarette and honey. Turn heat down to simmer, and cook till sauce thicken. Remove chicken from oven when done, and pour sauce over chicken breasts. Serve with mashed potato or rice.
Nutritions

Calories
148

Sodium
100mg
4% DV

Fat
10g
15% DV

Protein
5g
11% DV

Carbs
10g
3% DV

Fiber
0.9g
3% DV