Italian style stuffed chicken breast with gorgonzola (recipe)
| Italian style stuffed chicken breast with gorgonzola (recipe) | |
|---|---|
| Name | Italian style stuffed chicken breast with gorgonzola |
| Ingredients | Chicken breasts • Prosciutto di Parma • Gorgonzola |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 189.8 |
| Fat | 12.5 |
| Protein | 18.2 |
| Carbohydrate | 0.3 |
| Fiber | 0 |
| Net carbohydrates | 0.3 |
| Sugar | 0.1 |
| Saturated fat | 4.8 |
| Cholesterol (mg) | 57 |
| Sodium | 243.8 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Italian style stuffed chicken breast with gorgonzola (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Italian style stuffed chicken breast with gorgonzola (recipe) image(external)
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- Spread out sheet of cling film on counter top. Put chicken breasts on top and cover with another sheet of film. Now bash the chicken with rolling pin or meat mallet until about 1/5 inch thickness. Season with pepper/salt.
- On another piece of cling film, layer prosciutto so the slices slightly overlap on the edges in a rectangular shape.
- Put 1 oz gorgonzola on each breast, roll up tightly, trying to tuck the cheese in a way so it is no longer exposed. Transfer rolled up breast onto proscuittolayer. wrap prosciutto tightly around breast, and wrap entire package in the cling film. Repeat for 2nd breast. Transfer to freezer for 5-10 minutes until slightly firmed.
-
Heat oil in skillet and cook on med heat, turning regulary for 25 minutes, until cheese inside is melted. Cut each breast in half, serve immediately.
Food tags
Chicken, Poultry, Cheese, Meat, European,, Easy
Italian style stuffed chicken breast with gorgonzola (recipe) details:
Time:
Prep Time in Hours and Mins:40M
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Contributors: Prab R. Tumpati, MD
