Stuffed Chicken Breasts with Pasta

By michelew7

GERD Recipe

Ingredients

• 1 cup shredded low-fat mozarella, divided
• 1 cup chopped fresh basil leaves, divided
• 4 boneless, skinless chicken breasts
• 4 tablespoons flour, divided
• dash dried parsley
• cooking spray
• 4 teaspoons olive oil, divided
• dash of salt
• 1 cup skim milk
• 8 ounces penne pasta, cooked

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Combine 1/2 cup cheese and 1/2 cup basil in a small bowl. Lay a chicken breast flat on a cutting board. Using a sharp knife, cut a horizontal slice in the side of the chicken to make a pocket as large as you can without cutting through to the other side. Repeat with the rest of the chicken.

Spoon the cheese and basil mixture evenly into the four chicken pockets, and pin the pockets closed with toothpicks.

In a bowl, combine 3 tablespoons of flour with parsley. Coat the stuffed chicken with the flour mixture. Add 2 teaspoons of olive oil to a skillet sprayed with cooking spray and place over medium-high heat. Add the stuffed chicken breasts and cook, turning once, 6 to 8 minutes per side or until opaque throughout.

Remove toothpicks and transfer chicken breasts to a platter. Add remaining olive oil to skillet, and cook 1 minute. Add remaining basil, salt, and milk that has been mixed with remaining flour. Cook mixture for 1 to 2 minutes, stiring constantly until thickened. Serve chicken with hot pasta and sauce. Top chicken with remaining cheese.