Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

1 tsp olive oil

3/4 C minced onion, divided

1/4 C chopped procuitto

1 Tbsp grated parmesan

1 Tbsp gluten free bread crumbs

1 1/2 tsp minced fresh rosemary
1 1/2 tsp minced fresh oregano
1/2 tsp minced fresh thyme

4 chicken skinless, boneless chicken breasts

1/4 C dry white wine

1 garlic clove, minced

Heat 1/2 tsp oil in nonstick skillet on medium high heat.  Saute the onion 3-4 minutes.  In a small bowl, combine the sautéed onion, procuitto, cheese, breadcrumbs, and 2 tsp herbs in a bowl.  Set aside

Cut a horizontal slit through the thick part of each chicken breast.  Stuff with 3 Tbsp of onion mixture.  

Heat 1/2 tsp oil in skillet over med/high heat.  Saute chicken 6 minutes on each side or until done.  Remove chicken and set aside.  Add 1/4 C onion to skillet and sauté 3 minutes.  Add rest of the herbs, broth, wine and garlic and cook 5 minutes until reduced 3/4 C.

Return chicken to skillet, cover, and simmer 2 minutes or until thoroughly heated.  Serve sauce over chicken.  Serve over pasta and/or with steamed veggies of your choice.