Sorry it took so long to respond!! I did this same recipe again and it takes about 20 min to prepare- I'm slow. And then your cooking time, ofcourse. But it's really not that bad. I have only made it on weekend nights myself, but I think after the first time, you have a better idea of how to put it together- it would be do-able on a week-night, maybe.
Danette
WENDLYNM 12/15/07 4:42 P
What's the prep time? It appears it might be more of a weekend meal vs. a weeknight meal for me.
DANIHAINES 12/15/07 1:49 A
By accident, this is now called my "Youllsee" Chicken
I am currently using my friends as guinea pigs to test some of my gourmet recipes. Since becoming a member of SP, ofcourse, I have been focusing more on Healthy Gourmet food. So this evening, I made an amazing stuffed chicken with a low low cal sauce. I haven't quite had time to piece together the calories per serving, but just putting the ingredients in my nutrition journal, it came out to less than 200 calories and if you can finish one regular sized piece, you'll be completely stuffed! (no pun intended) So here it is
Boneless, Skinless chicken thighs (you can use breasts if you like) 1 block of low or no fat cream cheese Feta cheese 1 tube of vegan breakfast sausage (ground sausage) It's great, I promise! Butterball turkey bacon jalapeno peppers garlic cloves cayene pepper rosemary salt & pepper
marinade or buy pre-marinaded meat Pound chicken thighs to about 1/4" thick In a medium/large bowl, mix together cream cheese, vegan sausage, seasonings, and about 4 tbsp of feta cheese. (You will have to use your hands, it's very thick and sticky) Cut jalapeno's lengthwise and scrape out the membranes and seeds. Place a garlic clove inside the jalapeno half and mold the cheese/sausage mixture around it enough to cover completely. Place the mold in the rough part of the chicken. Wrap the chicken around the mold and then wrap two pieces of bacon around the chicken. (You may want to use bakers string to secure the chicken while cooking- one string around the middle should do) Brush the stuffed chicken with a light coat of olive oil and place on grill- 15 minutes on each side.
For the sauce: 1 cup of plain no fat yogurt 1/2 c good white wine 1 tbsp brown mustard salt and pepper to taste pico de gallo or green onions
in saucepan, heat yogurt on med/low until thinned out a little add wine and stir contantly for 2-4 minutes, just until bubbly add mustard, salt & pepper and any kind of herb you like or repeat the rosemary at the last minute, throw in the pico de gallo (about 1 cup) and pour about 2 serving spoonfulls over the chicken
goes great with a long grain & wild rice or just plain brown rice and some sugar snap peas with onions or just plain brocolli
Please let me know if you try this one how you like it!
