ITALIAN STUFFED CHICKEN BREASTS

1 teaspoon olive oil; divided

3/4 cup minced onion; divided

1/4 cup (1 oz.) lean smoked turkey ham

1 tablespoon fresh Parmesan cheese; grated

1 tablespoon dry breadcrumbs

1 1/2 teaspoons minced fresh rosemary

4 boneless, skinless chicken breast halves

1 cup low-sodium chicken broth

1/4 cup dry white wine

1 clove garlic; minced

rosemary sprigs (optional)

1. Heat 1/2 teaspoon oil in a large non-stick skillet over medium heat. Add 1/2 cup onion and saute 4 minutes. Combine onion, turkey ham, cheese, breadcrumbs and 1 teaspoon rosemary in a bowl. Stir well; set aside.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.

3. Heat 1/2 teaspoon olive oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/4 cup onion to skillet and saute 3 minutes. Add 1/2 teaspoon rosemary, broth, wine and garlic and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary sprigs, if desired.

Yields 4 servings (Serving size = 1 chicken breast half and 3 tablespoons sauce)

CALORIES: 183; FAT: 4g; PROTEIN: 30g; CARBS: 5g; FIBER: 1g; CHOL: 71mg; IRON: 2mg; SODIUM: 244mg; CALC: 49mg.

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