In this healthy stuffed chicken recipe, pounded chicken breast is stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.

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Ingredients

Ingredient Checklist

Directions

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  • Add sauce to a medium skillet, cover and place over medium heat to start warming.

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  • Cut a horizontal slit along the long, thin edge of the chicken breast, cutting nearly through to the opposite side. Open so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Layer prosciutto, chard and mozzarella on the chicken. Starting from a long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle the roll with pepper.

  • Add the roll to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center registers 165 degrees F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the roll crosswise. Serve with the sauce.

Tips

Equipment: Kitchen string

Nutrition Facts

236.1 calories; protein 31.5g 63% DV; carbohydrates 8.8g 3% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 5.4g; fat 7.9g 12% DV; saturated fat 2.9g 14% DV; cholesterol 82.8mg 28% DV; vitamin a iu 837.3IU 17% DV; vitamin c 6.3mg 10% DV; folate 7.5mcg 2% DV; calcium 137.6mg 14% DV; iron 2.6mg 15% DV; magnesium 32.8mg 12% DV; potassium 254.1mg 7% DV; sodium 640.6mg 26% DV; thiamin 0.1mg 6% DV.