I decided to lighten up the Gemini Birthday Dinner entree so that I could make it! (Um, since this is my first time, I'm not breaking any rules by altering the recipe, am I? I was able to get the total fat down by 2/3.)
I made this tonight and it turned out well, so I thought I'd share it so those who are on diets can join in, if they want.
* Exported from MasterCook *
Indian-Style Stuffed Chicken Breasts
Servings: 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain nonfat yogurt
1/3 cup fresh lemon juice
4 teaspoons fresh ginger -- minced
4 teaspoons garlic -- crushed
2 teaspoons paprika
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon kosher salt
5 ounces frozen spinach -- (10 oz.) thawed, squeezed dry
3 ounces lite ricotta cheese
1 tablespoon plain nonfat yogurt
1 small garlic clove -- minced
Salt and pepper to taste
12 ounces boneless skinless chicken breast halves -- (2 halves)
1/4 cup skim milk
2 tablespoons finely chopped onion
1 small garlic clove -- minced
1/2 teaspoon cornstarch
1/4 teaspoon coconut extract
1/2 cup cherry tomatoes -- chopped
2 tablespoons chopped fresh cilantro
2 tablespoons cashews -- chopped
In a small bowl, mix together the yogurt through the kosher salt.
In another small bowl, mix the spinach through the garlic. Season with salt and pepper.
Cut a horizontal slit the thickest part of the chicken breasts. Stuff with the ricotta mixture and close the slit with toothpicks. Place in a dish.
Pour 1/2 cup of the marinade into a measuring cup and set aside. Pour the rest of the marinade over the stuffed chicken breasts, turn gently to coat, and set in the refrigerator for at least 15 minutes up to one hour.
Heat the grill to medium-high. Oil the grids to prevent sticking.
Place the chicken breasts on the grids, and grill the chicken for 10-12 minutes per side, turning once, until done.
After the chicken is about halfway done, saute the onion and garlic in a small nonstick skillet until softened. Add marinade and skim milk and gently bring to a simmer. Mix 1/2 cornstarch in 2 teaspoons water and stir in until mixture thickens slightly. Keep warm.
When chicken is ready to be served, stir coconut extract into the sauce, then fold in the tomatoes. Pour over each chicken breast, sprinkle with cilantro and cashews.
I served over steamed basmati rice and peas
- - - - - - - - - - - - - - - - - - -
Per serving: 406 Calories (kcal); 9g Total Fat; (18% calories from fat); 55g Protein; 29g Carbohydrate; 101mg Cholesterol; 1000mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
I made this tonight and it turned out well, so I thought I'd share it so those who are on diets can join in, if they want.
* Exported from MasterCook *
Indian-Style Stuffed Chicken Breasts
Servings: 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain nonfat yogurt
1/3 cup fresh lemon juice
4 teaspoons fresh ginger -- minced
4 teaspoons garlic -- crushed
2 teaspoons paprika
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon kosher salt
5 ounces frozen spinach -- (10 oz.) thawed, squeezed dry
3 ounces lite ricotta cheese
1 tablespoon plain nonfat yogurt
1 small garlic clove -- minced
Salt and pepper to taste
12 ounces boneless skinless chicken breast halves -- (2 halves)
1/4 cup skim milk
2 tablespoons finely chopped onion
1 small garlic clove -- minced
1/2 teaspoon cornstarch
1/4 teaspoon coconut extract
1/2 cup cherry tomatoes -- chopped
2 tablespoons chopped fresh cilantro
2 tablespoons cashews -- chopped
In a small bowl, mix together the yogurt through the kosher salt.
In another small bowl, mix the spinach through the garlic. Season with salt and pepper.
Cut a horizontal slit the thickest part of the chicken breasts. Stuff with the ricotta mixture and close the slit with toothpicks. Place in a dish.
Pour 1/2 cup of the marinade into a measuring cup and set aside. Pour the rest of the marinade over the stuffed chicken breasts, turn gently to coat, and set in the refrigerator for at least 15 minutes up to one hour.
Heat the grill to medium-high. Oil the grids to prevent sticking.
Place the chicken breasts on the grids, and grill the chicken for 10-12 minutes per side, turning once, until done.
After the chicken is about halfway done, saute the onion and garlic in a small nonstick skillet until softened. Add marinade and skim milk and gently bring to a simmer. Mix 1/2 cornstarch in 2 teaspoons water and stir in until mixture thickens slightly. Keep warm.
When chicken is ready to be served, stir coconut extract into the sauce, then fold in the tomatoes. Pour over each chicken breast, sprinkle with cilantro and cashews.
I served over steamed basmati rice and peas
- - - - - - - - - - - - - - - - - - -
Per serving: 406 Calories (kcal); 9g Total Fat; (18% calories from fat); 55g Protein; 29g Carbohydrate; 101mg Cholesterol; 1000mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates