This recipe combines family-favourite ingredients chicken and cheese, taking the guesswork out of planning weeknight dinner.
Serve with: Parboiled Rice, Broccoli
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
- 4 boneless chicken breasts
- 6 oz Cheddar cheese
- 1/4 teaspoon each salt and pepper
- 2 teaspoons vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 carrots diced
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh green onions
With sharp knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Cut Cheddar cheese into quarters; insert 1 piece in each breast. Fold breast over to enclose; secure with toothpick. Sprinkle with salt and pepper.
In large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides. Remove to plate.
Add onion, garlic and carrot to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.
Return chicken and any accumulated juices to pan. Cover and cook over medium-low heat, turning once, until no longer pink inside and sauce is slightly thickened, about 8 minutes. Remove toothpicks. Sprinkle with chives.
Nutritional facts <b>Per serving:</b> about
- Sodium 690 mg
- Protein 43 g
- Calories 380.0
- Total fat 19 g
- Cholesterol 122 mg
- Saturated fat 10 g
- Total carbohydrate 7 g
- Iron 9.0
- Folate 10.0
- Calcium 30.0
- Vitamin A 59.0
- Vitamin C 8.0