Mediterranean Stuffed Chicken
Asparagus with Lemon Butter
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ½ cup shredded mozzarella cheese
- 3 Tbsp cream cheese
- 3 Tbsp pesto
- ½ cup chopped fresh basil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cut a horizontal slit through thickest portion of each breast to form a pocket.
- Combine mozzarella, cream cheese, and pesto in a bowl. Stuff chicken with cheese mixture, and ¼ cup basil; sprinkle top with salt and pepper. Secure opening with wooden picks, if desired.
- Cook chicken in hot oil in a large skillet over medium heat 3 to 4 minutes per side or until browned.
- Place chicken on a foil-lined rimmed baking sheet. Bake 10 to 13 minutes or until chicken is done. Sprinkle with ¼ cup basil.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 2 Tbsp water
- 2 Tbsp butter
- ½ Tbsp lemon juice
Side Dish Instructions
- Place asparagus in an 8-inch baking dish with water. Cover and microwave at HIGH 3 to 4 minutes or until crisp tender; drain.
- Toss asparagus with butter and lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
442
|
92
|
534
|
| Fat (g) | 1 | 8 | 9 |
| Sat. Fat (g) | 27 | 5 | 32 |
| Protein (g) | 45 | 3 | 48 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 665 | 63 | 728 |
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