¼ cup | Pine Nuts, whole | |
¼ cup 2¼ tsp | Tomatoes, sun-dried | |
1 cup | Basil, fresh leaves | |
¼ cup 1 tsp | Shallots, raw, chopped | |
⅜ cup | Cream, fluid, light whipping, 30% fat | |
1½ lb | Chicken Breast, skinless, raw | |
3.76 oz | Dry-Cured Ham, Spanish Jamon Serrano, Prosciutto or similar | |
16 (ea. 0.01 oz) | Sage, fresh leaves | |
1 tbsp | Butter, unsalted | |
36 oz | altogether (view nutrition facts) |
Preparation
- Serving size:9 oz (calculated)
- Temperature: 329 °F
- Lightly toast the pine nuts.
- Create the stuffing by blending together the sun-dried tomatoes, basil, roasted pine nuts, shallot and cream.
- Carefully cut pockets into the chicken breasts and fill them with the stuffing.
- Slightly overlap two slices of ham (three if they are narrow). Put two sage leaves and a filled chicken breast on top, then again two sage leaves.
- Tightly wrap the ham around the chicken breast. Be careful not to press out the filling.
- Heat the butter in a pan and seal the chicken breasts briefly from all sides.
- Finish the chicken breasts in the oven for about 12 to 15 minutes depending on size.
- Calorie count442 kcal
- % of calories by macros
Fat 49.8 % 220 kcal 24 g Net Carbs 4.8 % 21 kcal 5.1 g Dietary Fiber 0.7 % 3 kcal 1.3 g Protein 44.8 % 198 kcal 49 g - Approx. WW SmartPoints™8.1
- Cholesterol 159.5 mg
- Sodium 91.4 mg
- Fat 24.2 g
- Saturated Fat 9.2 g
- Trans Fat 0 g
- Carbohydrates 6.4 g
- Dietary Fiber 1.3 g
- Total Sugars 3.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 49 g
- Calcium 49 mg
- Iron 1.8 mg
- Magnesium 85 mg
- Potassium 835.1 mg
- Zinc 1.9 mg
- Vitamin A (Retinol Equivalents) 127.7 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 3.7 mg
- Folate 29.7 mcg
- Folic Acid 0 mcg