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Ingredients

Directions

  • Heat oven to 400°.

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  • Spread chicken out on a flat work surface and pound lightly. Place 1/4 of the cheese on short end of each chicken breast. Sprinkle an equal amount of oregano and basil over each breast and roll up tightly.

  • Place chicken, seam side down, in an 11 x 7 x 2-inch glass baking dish. Pour broth and wine over chicken. Season with salt and pepper; place a slice of lemon on each. Loosely cover with foil and bake at 400° for 30 minutes.

  • Cut chicken into 1-inch slices and serve with cooked orzo and Dilled Cucumber Salad. Garnish with parsley and remaining lemon.

Nutrition Facts

348 calories; 6 g total fat; 69 mg cholesterol; 606 mg sodium. 36 g carbohydrates; 34 g protein;

Dilled Cucumber Salad

Ingredients

Directions

  • In a medium-size bowl, combine cucumbers, dill sprigs, red wine vinegar, 1/4 cup water and sugar. Cover and refrigerate for at least one hour or until serving.

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