2 tsp olive oil
1/4 lb cremini mushrooms, finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, finely chopped
2 tbsp dry vermouth
1/3 cup crumbled goat cheese with herbs
4 (1 lb total) boneless, skinless chicken breasts
1/2 cup low sodium chicken broth
To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned. Add the garlic and cook, stirring constantly until fragrant, about a minute. Add the vermouth and cook until evaporated, 1 to 2 minutes. Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.
With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket. Fill each pocket with 2 tablespoons of the stuffing. Close the pockets and secure with wooden toothpicks.
Sprinkle the remaining salt and pepper over the chicken. Heat the remaining oil in skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer chicken to a 5 or 6 quart slow cooker or crockpot.
Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan. Pour the broth mixture into the slow cooker. Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.
Yield: 4 servings
This is a Weight Watchers recipe. The following is the nutritional information they provided.
Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc. POINTS value: 5.
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, finely chopped
2 tbsp dry vermouth
1/3 cup crumbled goat cheese with herbs
4 (1 lb total) boneless, skinless chicken breasts
1/2 cup low sodium chicken broth
To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned. Add the garlic and cook, stirring constantly until fragrant, about a minute. Add the vermouth and cook until evaporated, 1 to 2 minutes. Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.
With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket. Fill each pocket with 2 tablespoons of the stuffing. Close the pockets and secure with wooden toothpicks.
Sprinkle the remaining salt and pepper over the chicken. Heat the remaining oil in skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer chicken to a 5 or 6 quart slow cooker or crockpot.
Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan. Pour the broth mixture into the slow cooker. Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.
Yield: 4 servings
This is a Weight Watchers recipe. The following is the nutritional information they provided.
Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc. POINTS value: 5.
NOTE: This recipe will work for most diabetics but I would cut the salt amount in half or omit altogether to lower sodium number.
File Photo of similar recipe.
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