High-Fiber Blueberry Hazelnut–Stuffed Chicken Breasts
Blueberries and hazelnuts are two of the so-called super foods that can help reduce your cholesterol levels.
INGREDIENTS | SERVES 6
- 2 tablespoons butter
- ¾ cup chopped hazelnuts
- ¾ cup dried blueberries
- 6 boneless, skinless chicken breasts
- 2 egg whites
- ⅓ cup whole wheat flour
- ⅓ cup wheat germ
- ¼ cup ground hazelnuts
- ½ teaspoon salt
- ⅛ teaspoon pepper
Preheat oven to 350°F. In medium skillet, melt butter over medium heat. Add chopped hazelnuts; cook and stir until fragrant. Remove from heat and stir in blueberries.
Place chicken breasts on work surface; cover with waxed paper and pound until ⅓-inch thick.
Place blueberry mixture on chicken; fold in sides and roll up; secure with toothpicks.
Beat egg whites until foamy. Combine flour, wheat germ, ground hazelnuts, salt, and pepper on plate.
Dip chicken into egg whites, then into flour mixture to coat. Place on wire rack in baking dish.
Bake for 25–35 minutes until chicken is thoroughly cooked.
Calories: 442.03
Fat: 18.50 grams
Fat as % of calories: 37.6%
Carbohydrates: 36.90 grams
Fiber: 6.28 grams
Sodium: 285.26
Vitamin A : 2% DV
Vitamin C: 2% DV
Calcium: 47.42 mg
