Saturday, January 23, 2010

Paula Deen's Lean: Raspberry Stuffed Chicken Breasts

This recipe makeover is a teeny bit different than the others. Very rarely do I wonder too far from the original, but the need for some adventure tempted me into taking a chance with this one. I'm such a rebel! The source of inspiration for my recipe comes from Paula Deen's Cherry Balsamic Grilled Stuffed Chicken Breasts. The two factors that kept me from making her version were (A)I don't care for cherries, unless they are in a Manhattan and (B) I don't have her fancy grilling sauce on hand. Therefore, Lindsay's Lean Raspberry Stuffed Chicken Breast recipe was born. It is a fabulous, fresh and light dish that really brings a new taste to chicken.




RASPBERRY STUFFED CHICKEN BREASTS
Serves 4


INGREDIENTS:


1 lb. thin sliced boneless/skinless chicken breasts
salt and pepper
1 cup low-fat Raspberry Walnut Salad Dressing (Suggested: Ken's Healthy Options)
8 tablespoons fresh raspberries, sliced in half
4 slices reduced-fat Swiss cheese
4 slices low-fat deli ham
Fresh whole raspberries to garnish

DIRECTIONS:
Preheat oven to 425 degrees.

Top each chicken breast with a pinch of salt and pepper. Add 1/2 slice of Swiss cheese, a similar size piece of ham and 4-5 raspberry halves. Roll up tightly and secure with a skewer or toothpick. Place the chicken rolls on a lightly sprayed baking sheet and drizzle with raspberry dressing. Bake for 20 minutes.

Serve along side a green salad. Drizzle additional dressing on the cooked chicken and garnish with fresh raspberries.





RESULTS:
It was sort of scary with this one and I had my doubts. I figured since raspberry chicken salads are so delish, this had to be somewhere close to it. Turns out...I was right! YUM! There was almost a slight problem when my husband saw the raspberries (apparently he doesn't like them...ooops!), but don't worry, the dinner pulled through. He still picked out the raspberries like a child because it is a "texture thing", but he loved the flavor. This dish would be a great summertime meal, especially with a salad. I chose to bake mine 'cause around here, all  the grillin' is left to the man of the house. But grilling the chicken would also be a nice way to do it: giving it a different flavor. I hope you decide to give this one a try and enjoy my twist on Paula's Cherry Chicken.

NUTRITION FACTS (per serving): 310 calories;  12.53g fat;  14.15g carbohydrate;  36.21g protein;  2g fiber
**To bring the fat down even more, try looking for a "fat-free" dressing similar to the one used in this recipe.

6 comments:

  1. I would have never thought to put rasberries and chicken together! But, maybe I'll give it a shot!

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  2. Shhhh... I purree raspberries and add them to HOT SPICY foods all the time. A great little sweetner... shhhh

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  3. I think the raspberries are a perfect addition to these chicken breasts. The pureed fruit packs a lot of flavor without all the calories and fat, This is a wonderful dish.

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  4. What a pretty dish! This would make a great little Valentine's Dinner.

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  5. I just buy my chicken breasts in the big packages at the grocery store. Do I need to hammer it to make it as thin as yours? Or should I actually slice one breast into multiple pieces? Thanks -- it looks delicious!

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  6. To make the chicken thinner, just hammer it. I think that would be easier than trying to slice them thin. If you try out the recipe, let us know what you think!!

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