| ⅜ cup | Pesto Rosso with Sun-Dried Tomatoes | |
| 1½ lb | Chicken Breast, skinless, raw | |
| 3.76 oz | Dry-Cured Ham, Spanish Jamon Serrano, Prosciutto or similar | |
| 12 (ea. 0.01 oz) | Sage, fresh leaves | |
| 1 tsp | Butter, unsalted | |
| 29.61 oz | altogether (view nutrition facts) |
Preparation
- Serving size:7.40 oz (calculated)Notes: 1 filled chicken breast
- Temperature: 329 °F
- Prepare the pesto.
- Carefully cut pockets into the chicken breasts and fill each with 1 1/2 tbsp of pesto.
- Slightly overlap two slices of ham (three if they are narrow). Lay a chicken breast on the ham, top with three sage leaves and wrap the ham tightly around the chicken breast. Do the same for the remaining chicken breasts.
- Heat a bit of butter in a pan and seal the chicken breasts briefly from all sides.
- Finish the chicken breasts in the oven for about 15 minutes depending on size.
- Calorie count324 kcal
- % of calories by macros
Fat 37.3 % 121 kcal 13 g Net Carbs 1.9 % 6 kcal 1.4 g Dietary Fiber 0.3 % 1 kcal 0.4 g Protein 60.5 % 196 kcal 47 g - Approx. WW SmartPoints™3.6
- Cholesterol 128.4 mg
- Sodium 115.8 mg
- Fat 13 g
- Saturated Fat 3.7 g
- Trans Fat 0 g
- Carbohydrates 1.8 g
- Dietary Fiber 0.4 g
- Total Sugars 0.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 47.4 g
- Calcium 41.1 mg
- Iron 0.9 mg
- Magnesium 55.5 mg
- Potassium 659.6 mg
- Zinc 1.3 mg
- Vitamin A (Retinol Equivalents) 36.9 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 5.4 mg
- Folate 17.2 mcg
- Folic Acid 0.1 mcg