- 20 asparagus spears (about 2 bunches)
- 2 cups fat-free reduced-sodium chicken broth
- 1 medium red bell pepper, chopped
- 1/2 teaspoon roasted crushed garlic
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts (about 1/4 pound each)
- 4 tablespoons shredded reduced-fat Cheddar cheese
- 4 tablespoons corn relish (optional)
Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.
While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.
Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.
Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.
Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.
Yield: 4 servings. Serving size: 1 stuffed chicken breast.
Nutrition Facts Per Serving:
Calories: 189, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
Exchanges per serving: 1 Vegetable, 4 Meat.
Copyright Diabetic Cooking.