Stuffed Chicken Breast – Diabetes-Friendly Recipes
November 25, 2021
Check out this delicious recipe for your diabetic meal plans. This is wonderful served with rice or roasted potatoes and a small salad. For more diabetic meals, download the Foogal app on Google Play and the App Store.
Cuisine type: Mediterranean
Cooking time: 12 minutes
Active preparation time: 25 minutes
Inactive preparation time: 5 minutes
Number of servings: 6
Dish type: Main
- 4 boneless skinless chicken breasts
- extra virgin olive oil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella
- ¼ cup grated parmesan
- ¾ cup walnut halves, finely chopped, divided
- 5 ounces frozen spinach thawed and drained (squeeze all the water out of the spinach
- 6 sundried tomatoes in olive oil chopped (more for garnish)
- ¼ cup chopped fresh parsley more for garnish
- 2 garlic cloves minced
- 1 teaspoon oregano
Make the filling: in a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add kosher salt and black pepper to taste. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
Pat the chicken breasts dry and season on both sides with Kosher salt and black pepper, to taste
Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
In a large cast-iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken’s internal temperature should register 165 degrees F).
Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!
- frying pan
- cutting board
- mixing bowl
Tips and Notes:
- If you leave the stuffed chicken breasts whole, you can serve 4 people (this is a very generous serving). But I like to slice up the chicken breasts, which shows off the beautiful stuffing and also allows me to serve more people (6).
Discover other diabetes-friendly recipes by downloading the Foogal app on Google Play and the App Store.
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