Chicken Oscar
- 6 boneless, skinless, chicken breast halves (4 ounces each)
- 1 cup unseasoned dry bread crumbs
- 2 cups seasoned croutons or stuffing mix
- 1/2 cup reduced-sodium fat-free chicken broth
- 24 stalks asparagus
- 6 slices (1/2 ounce each) provolone cheese
DIRECTIONS
Place chicken breasts between sheets of waxed paper. Pound to
about 1/4 inch thickness with a meat mallet. Remove paper.
Coat chicken pieces on both sides with dry bread crumbs; place
in lightly greased 13x9-inch baking pan. Combine croutons and
broth in medium bowl; spoon mixture onto center of each chicken breast.
Place 4 asparagus stalks across each chicken breast. Bake,
covered, at 350 degrees 30 minutes. Uncover and top each
chicken breast with a slice of provolone; bake 10 minutes longer.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 302, Fat: 7.8 g, Saturated Fat: 3.5 g, Cholesterol: 79.6 g,
Sodium: 447 mg, Protein: 34.7 g, Carbohydrate: 22.1 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 4 Meat
