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
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
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.