Mediterranean Stuffed Chicken

Serves #
Servings 4; Carbohydrates: 5 grams per serving

Notes from the Chef

These really warm Italian/ Greek flavors make this chicken dish one to enjoy and remember. I like to use sun dried tomatoes but you can use drained diced tomatoes instead. One of the best things about stuffed chicken is that you can do it in advance, refrigerate it, and pop it in the oven when you need it. This recipe freezes in the “raw” or cooked state very well..

Ingredients

• 4- chicken breasts
• 1- medium sweet onion, thinly sliced
• 2 TBSP. olive oil
• 2- cloves of garlic (grated or minced)
• 6- sun dried tomato halves
• 2 ounces kalamata (ripe olives , chopped
• Salt and pepper to taste
• ½ -tsp. dry oregano
• ¼ -tsp. dry thyme
• 2 oz. grated parmesan cheese
• Juice and zest of ½ lemon
• 4 slices provolone cheese
• 4 slices thinly sliced prosciutto*
• 1 TBSP. olive oil
• 1oz. grated parmesan cheese

Preparation

1. Place two of the chicken pieces between two pieces of plastic wrap or waxed paper. Using a rolling pin or heavy pan, pound the pieces to about ¼ inch thickness. Repeat with remaining chicken.
2. Sautee the onion in the olive oil until it is a LIGHT golden brown. Turn off the heat and add the garlic. Stir for 30 seconds then add the salt, pepper, oregano and spices. Allow to cool slightly
3. Chop the olives and sundried tomatoes together. Add to the onions. Add the parmesan cheese and stir to distribute evenly. Add the zest and juice of the lemon and stir to combine.
4. Place the chicken best side down on a piece of plastic wrap or waxed paper. Place a slice of provolone cheese and a prosciutto on each piece of chicken.
5. Spread the tomato/olive stuffing mixture evenly on each piece and roll up.
6. You can freeze all or part of the chicken at this point or spoon the remaining tablespoon of olive oil over the rolls and sprinkle with remaining parmesan cheese. Place in a greased baking dish. And bake in a preheated 350 degree oven for 45 minutes.
   * if you can’t find prosciutto, you can substitute thin slices of a deli ham off the bone.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.