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Asparagus & Cheddar Stuffed Chicken Breasts (Diabetic)

Published: Friday, October 16, 2020

20 asparagus spears (about 2 bunches)

2 c. fat-free reduced-sodium chicken broth

1 medium red bell pepper, chopped

½ tsp. roasted crushed garlic

1 tsp. dried parsley

¼ tsp. black pepper

4 boneless skinless chicken breasts (about ¼ lb. each)

4 Tbsp. shredded reduced-fat Cheddar cheese

4 Tbsp. 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 ¼" thick. Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 Tbsp. 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. —4 servings.

• Nutrition Info (per serving): 189 calories, 4 g fat, 2 g saturated fat, 33 g protein, 5 g carbohydrate, 83 mg cholesterol, 2 g fiber, 317 mg sodium. Exchanges: 1 vegetable, 4 meat.

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