* Exported from MasterCook *

BUCK'S STUFFED CHICKEN

Recipe By :Colorado State University sophomore Brent Buck
Serving Size : 4 Preparation Time :0:35
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts -- partially thawed
2 cups ricotta cheese
1 cup shredded mozzarella cheese -- (1 to 1 1/2)
1 egg -- beaten
1 garlic clove -- finely chopped (1 to
1 tsp Italian seasoning
salt -- to taste
olive oil

Heat oven to 350°F-180°C.
.
Slice half-thawed chicken breasts through the thin side to make a nice even pocket, leaving about 1" - 25mm before the breast curves.
Mix ricotta and mozzarella in small bowl.
Add egg.
Add Italian seasoning until it looks evenly mixed, but don't over-mix.
Add garlic and a dash of salt.
Mix it all up using hands.
Force cheese mixture into the chicken breasts until you can't stuff any more.
Put toothpicks through chicken to hold together the slit.
Heat about 1/2-inch olive oil in a pan on high.
When the oil in the pan is nice and hot, slide stuffed breast into pan, cook for 30 seconds on each side.
Remove and place in glass baking dish coated with a small amount of olive oil.
Repeat with other breasts.
Top with a sprinkling of Italian seasoning and bake at 350°F-180°Cor 20 minutes.
Serving suggestion: Top with sauteed mushrooms, sauteed onions and melted mozzarella.
Serve a side dish of sliced tomatoes sprinkled with salt and topped with thinly sliced mozzarella or provolone.
(from Clipping_Cooking e-mail list)




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Per Serving (excluding unknown items): 821 Calories; 51g Fat (56.9% calories from fat); 82g Protein; 5g Carbohydrate; trace Dietary Fiber; 320mg Cholesterol; 418mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0

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