Stuffed Chicken Breast Scd Recipes

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STUFFING STUFFED CHICKEN BREASTS

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14



Stuffing Stuffed Chicken Breasts image

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

STUFFED CHICKEN BREAST (SCD)

Sharon source: www.scdrecipe.com/recipes/print/226/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.

Provided by susan 9

Categories     Chicken Breast

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Stuffed Chicken Breast (Scd) image

Steps:

  • Breading mixture - Mix the Breading ingredients in a bowl.
  • Stuffing mixture- In another bowl mix the 1/2 cup almond flour, spinach and cheese with the egg.
  • Dust one chicken breast with the breading mixture covering both sides of the chicken. Take about 2 heaping tablespoons of the stuffing mixture and roll it up in the breast. Secure the roll with about 3 toothpicks. Put a little olive oil in the bottom of a casserole dish and place the rolls in there.
  • Cook at 350 degrees for 30-35 minutes.
  • Serve with salad and steamed broccoli.

6 half chicken breasts (no bone, no skin, pounded thin)
1 cup almond flour
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon oregano
1 pinch cayenne pepper
1/2 cup almond flour
1/2 cup chopped spinach (finely chopped or shredded)
1/2 cup grated cheese (sharp cheddar, pepper jack or Swiss)
1 egg
toothpick

STUFFED CHICKEN BREAST (SCD)

Make and share this Stuffed Chicken Breast (Scd) recipe from Food.com.

Provided by susan 9

Categories     Chicken Breast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 13



Stuffed Chicken Breast (Scd) image

Steps:

  • Heat oven to 375F.
  • On stovetop, heat a saute pan, add half the butter. Add onions and mushrooms and saute until golden brown. Add cranberries, prunes, and seasonings and cook for three minutes. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
  • Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking. Remove stuffing mixture to a plate and scrape pan bits to the side.
  • Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
  • Brown this roll well on both sides ( about 5 minutes on each side).
  • Place on foil lined pan and cover loosely with more foil.
  • Bake covered one hour. Remove foil, add chicken stock to drippings and baste chicken roll. Continue baking another 15 minutes, basting a few times.
  • Remove chicken and allow it to cool a few minutes before slicing.

Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 69.3, Sodium 158.6, Carbohydrate 22.5, Fiber 3.6, Sugar 11.5, Protein 32.1

1 boneless skinless chicken breast, cut in half
1/2 sweet onion, diced
5 -6 porcini mushrooms
1 stalk celery, diced
1 garlic clove, minced
2 tablespoons almond flour
5 -6 cranberries
2 dried prunes, cut in pieces
rosemary, oregano, thyme, basil, parsley
salt & fresh ground pepper
1/3 of a quarter pound stick unsalted butter
2 tablespoons chicken stock
honey

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