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Saturday, March 5, 2016

6 WBMO - Wild Herb Stuffed Chicken

Website :

Wild Herb Stuffed Chicken 
~ from PonoHawaii

Need to create:
--Marinate breasts
--Mix Stuffing
--Make Tomato sauce for serviing

Marinate 6 Chicken Breasts in white wine for 30 minutes
Stuffing - Mix in bowl:
1 cup Portabello Mushrooms and white onions grated in small bits
1/4 cup white rice
ground oatmeal
2 egg whites
Corriander, Fennel Seeds, Paprika, Basil, Parsley, Majoram, Cilantro, 
Tumeric, Cumin
Cover and Refrigerate for 15 minutes
Spray Glass baking pan with cooking spray
Preheat oven to 400 degrees
Put baking pan in oven to get hot
12 Wooden Skewers - Cut them in half

Take chicken breast and fan it out as much as possible.
Arrange the meat so that the thinnest/ widest portion is towards you.
Put in a tablespoon of the stuffing mix and roll it up and insert the 
skewers diagonally through each end.
Place in warmed baking pan and do the next.

Cook for 20-30 minutes depending on the size of the chicken breast 
and the altitude of your location.
Take out skewers and put in container to refrigerate overnight.
After the chicken has been cold - take out and cut in 1/2 inche slices.
Portion in bags and refrigerate or freeze.
Tomato Sauce
4 whole tomato chopped
1 white onion chopped
1 red pepper chopped
1 tablespoon lemon juice
2 garlic cloves grated
1 small jalepeno finely chopped
1/4 cup tomato salt free sauce

Put all ingredients in blender and blend until thick soupy sauce 
around 1-2 minutes. Store in refrigerator. Sauce also goes great with 
other dishes/potatoes, etc.
To eat:
Arrange chicken slices in bowl or small plate in a downed domino 
Spoon over tomato sauce
Microwave 30 seconds for non-frozen/ for frozen - microwave 1 1/2 
minutes first then put on tomato sauce and finish for another 30 


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