We tried something new last night and I’m not going to lie to you, it wasn’t my favorite. My husband thought we needed to add some mozzarella cheese inside the chicken. I think that if I had some Parmasean cheese, I would have been just fine (for some reason one of us put an empty container back in the fridge – curses!) Anyway, the recipe is below. Would love to know your thoughts. The pasta turned out great but the chicken was super dry. This yields four servings at 596 calories each, according to My Fitness Pal. Naturally this would change with the addition of cheese.
1tbs parsley flakes
1 tbs cilantro
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp oregano
1/2 tsp cumin
4 tsp olive oil
1.3 lbs thinly sliced chicken breasts
5 pieces thinly sliced ham (one piece per chicken breast)
7oz pasta sauce
Combine dry ingredients with 3 tsp of olive oil. Spread herm mixture evenly over chicken. Place one ham slice over chicken (the package I bought had five chicken breasts hence the five pieces of ham but adjust accordingly). Roll up chicken to enclose filling, secure with toothpick.
Over medium-high heat, coat skillet with remaining teaspoon of olive oil. Cook chicken, seam side down 2-3 minutes, or until brown, turn over and repeat. Add broth, reduce heat to medium-low. Cover and simmer for 20 minutes or until cooked through.
While the chicken is simmering, prepare the pasta (or whatever kind of grain you like) according to the instructions on the package. The original recipe suggested spaghetti squash but I am not a fan.
Remove chicken to cutting board, leaving liquid in skillet. Let chicken stand 5 minutes. Add pasta and pasta sauce to same skillet, cook over medium-low heat, 2-3 minutes, stirring occasionally.
Remove toothpicks from chicken and cut crosswise into slices. Serve chicken over pasta and sauce.
Enjoy – and let me know if you are successful with any modifications.