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Basil & Sun Dried Tomato (Stuffed) Chicken Roll-Ups

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Basil & Sun Dried Tomatoes Rolled Up into Chicken Breasts – a Weight Watchers approved recipe!
Basil & Sun Dried Tomato Stuffed Chicken Roll-Ups | Persnickety Plates

Our laptop had to be sent off for a repair so I’m typing this on my Kindle Fi-yah (that’s how I pronounce Fire in my head, every time). It is tricky. But, speaking of the Kindle, this recipe came out of a free Weight Watchers cookbook I downloaded. The chicken breasts I had on hand were thin sliced, which I normally love, but is not conducive to stuffing, so I made chicken roll-ups. They were good & it’s nice to know they’re good for you too (5 WW points, if you’re tracking). I served them with sauteed zucchini and oven roasted garlic green beans.
Basil & Sun Dried Tomato Stuffed Chicken Roll-Ups | Persnickety Plates

Ingredients
4 boneless skinless chicken breasts
8 sun dried tomatoes, drained
1/2 bunch Basil
1 1/2 Tb olive oil
1/4 cup balsamic vinegar
3/4 cup low fat chicken stock
Montreal Chicken Seasoning 
Toothpicks (if you’re rolling up, like I did)

Directions
It helps to have your supplies lined up in front of you so once you start assembling the breasts you can reach what you need without getting chicken hands on everything.

Season the breasts with a little salt and pepper & Montreal chicken seasoning. Lay about 4 basil leaves on the chicken and top with about 2 slices of tomato.

Roll up the breast, keeping the insides tucked in & secure with a toothpick at the seam. I threaded it through the breast so it they would still lay flat. Repeat until you’re out of chicken.

Heat the olive oil in a frying pan until it begins to smoke.

Place the roll-ups in, seam side down, and cook each side until golden brown.

Add the vinegar and chicken stock and bring to a boil.

Lower the heat and gently simmer the chicken for 2-3 minutes per side until cooked through.

Remove the chicken breasts from the pan and continue to cook the sauce until it is reduced to a thick syrup.

Once the chicken has slightly cooled, remove the toothpicks. Top with some of the sauce.

Nutritional Info for 4 servings (per the book)
Amount per serving:
Calories: 194.3
Total Fat: 6.0 g
Cholesterol: 69.8 mg
Sodium: 320.8 mg
Total Carbs: 5.4 g
Dietary Fiber: 0.5 g
Protein: 29.5 g

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  1. E says

    This looks like it tastes delish. Healthy plus delish equals super awesome! Thanks for sharing this, I’ll definitely add it to my recipe box (aka: recipe bookmark folder).

  2. Carole says

    Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  3. Carole says

    Thanks for linking in to Food on Friday: Tomatoes. We are now getting a great collection of all things tomatoey.

    I am signed up to follow you. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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