Walnut Stuffed Chicken

h2Chef’s Note/h2
pThis very simple dish has been on my menu for decades. It just happens to work for a diabetes-compatible diet. The ONLY change was using Parmesan cheese in the stuffing instead of breading. If you are as big a fan of blue cheese as I am, add two ounces of it crumbled into the stuffing./p
pSome folks don’t like walnuts. Perfect, try pecans or pistachio nuts./p
h2Ingredients/h2
ul
li1 medium sweet onion, thinly sliced/li
li2 brown mushrooms, chopped (strongOPTIONAL/strong)/li
li2 tbsp. olive oil/li
li2 cloves of garlic (grated or minced)/li
li1 tsp. dry tarragon or thyme/li
li4 oz. grated Parmesan cheese/li
li1 cup walnuts, chopped/li
liSalt and pepper to taste/li
li4 chicken breasts/li
li1 tbsp. olive oil/li
li2 oz. grated Parmesan cheese/li
/ul
h2HOW TO PREPARE THE RECIPE/h2
ol
liSautee the onion in 2 tbsp. of the olive oil until they become a LIGHT golden brown./li
liAdd chopped mushroom and cook until some moisture is released from the mushroom./li
liTurn off the heat and add the garlic. Stir for 30 seconds then add the salt, pepper, and tarragon or thyme. Allow to cool slightly./li
liAdd the nuts and 4 oz. of Parmesan cheese. Stir to combine./li
liPlace two of the chicken pieces between two pieces of plastic wrap or waxed paper. Using a rolling pin or heavy pan, pound the pieces to about ¼ inch thickness. Repeat with remaining chicken./li
liPlace the chicken best side down on a piece of plastic wrap or waxed paper. Distribute the stuffing mixture evenly on each piece and roll up./li
liYou can freeze all or part of the chicken at this point or spoon the remaining tablespoon of olive oil over the rolls of chicken and sprinkle with remaining Parmesan cheese./li
liPlace in a greased baking dish. Bake in a preheated 350°F oven for 45 minutes./li
/ol
h2Nutrition Information/h2
pServings: 4br /
Carbohydrates: 7 grams per serving/p
piSource:a href="http://www.thedecadentdiabetic.com/" Ward Alper, the Decadent Diabetic/a/i/p