Greek-Style Stuffed Chicken

Serves 4

Ingredients

• For the chicken:
• 4 5-ounce boneless, skinless chicken breast halves
• Salt (optional)
• Freshly ground pepper
• 4 water-packed canned artichoke hearts, minced
• 1/4 cup onion, minced
• 1 tsp crushed dried oregano
• 1 Tbsp olive oil
• 1 cup fat-free, no-salt-added canned chicken broth
• 1/4 cup lemon juice
• 4 slices lemon
• Chopped parsley for garnish
• For the sauce:
• 2 tsp cornstarch
• 1 1/2 Tbsp lemon juice

Preparation

1. Remove the fat from the chicken then rinse and pat dry.
2. Season the chicken with salt (optional) and pepper.
3. Place the halves between 2 pieces of plastic wrap and pound the chicken with a meat mallet until the chicken is flat.
4. Combine and mix the artichokes, onion and oregano together.
5. Equally spoon the artichoke mixture into the center of the chicken breasts. Roll the chicken breast to form a log and secure it with a toothpick or skewer.
6. On a non-stick skillet over medium heat, heat oil and brown the chicken evenly on all sides.
7. Pour the broth and 1/4 cup of lemon juice into the skillet for more flavor.
8. Add the lemon slices to the top of the chicken. Cover the skillet and let the chicken simmer until it is cooked through, about 15 to 20 minutes.
9. Move chicken onto a platter and remove the toothpicks/skewers.
10. Mix the cornstarch with 1 1/2 Tbsp lemon juice and stir over high heat on a skillet until it slightly thickens.
11. Spoon the lemon sauce onto the chicken and garnish with parsley and the cooked lemon slices.

Nutritional Information per Serving

Serving size = 1 stuffed chicken breast half

• 224 Calories
• 5 g Fat
• 82 mg Cholesterol
• 339 mg Sodium
• 8 g Carbohydrate
• 1 g Fiber
• 35 g Protein

Source: Diabetic Lifestyle

Photo credit: Bordecia34 on Flickr

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