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Ingredientes
- 1/2 x onion, chopped
- 1/2 c. lemon, juice
- 1 x lemon, zested
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 1/2 Tbsp. chopped ginger
- 1 Tbsp. Dijon mustard
- 2 clv garlic, chopped salt pepper Stuffing
- 1/8 c. chopped fresh coriander
- 1/8 c. finely minced shallot salt pepper Grilled Chicken Breasts
- 4 x boneless chicken, breasts
- 8 slc pancetta
- 1 Tbsp. cornstarch
- 1 Tbsp. dry sherry Cucumber-Yogurt Sauce
- 1 x English cucumber, peeled, seeded, and, diced
- 1 tsp salt
- 1 c. plain lowfat yoghurt
- 1/2 c. lowfat sour cream
- 1 tsp lemon, juice
- 1 Tbsp. minced dill salt pepper
Direcciones
- Mix marinade ingredients.
- Stuffing:Combine all stuffing ingredients.
- Grilled Chicken Breasts:Pour marinade over chicken. Marinate for 2 hrs.
- Drain chicken and reserve marinades. Flatten chicken between 2 sheets of plastic wrap.
- Place prepared stuffing between each breast and roll up. Wrap with 2 pcs of Pancetta.
- Pour marinade into saucepan and bring to a boil. Add in cornstarch combined with the sherry and stir into marinade.
- Cook chicken for 7-8 min on each side brushing once or possibly twice with marinade.
- Cucumber-Yogurt Sauce:In a colander, sprinkle cucumbers with salt. Let drain for 30 min and pat dry.
- Transfer cucumbers to serving bowl and stir in yogurt, lowfat sour cream, garlic, lemon juice, dill and salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 226 | 47% |
| Total Fat 25.26g | 32% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 0.17g | |
| Cholesterol 141mg | 47% |
| Sodium 1908mg | 80% |
| Potassium 799mg | 23% |
| Total Carbs 17.42g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 9.92g | 7% |
| Protein 45.07g | 72% |
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