Atkins-Friendly Stuffed Chicken Breast

One of my favorite low-carb recipes is great for the holidays. It is a simple stuffed chicken breast. On the Atkins diet bread is discouraged, so you have to make the flavors more interesting. Skip the traditional bread or breadcrumb part of most stuffed chicken recipes and try this (makes 2 servings):

Ingredients:

2 medium to small skinless, boneless chicken breasts (0 carbs)

1 pkg of cream cheese (0 carbs)

1 pkg of frozen spinach (about 2 carbs/cup)

For extra zip also add some Italian sausage, skinned and crumbled (expect 2 carbs for some brands--check for added sugar!!)

Salt and pepper to taste (Other spices welcome! Be creative!)

Later phases of Atkins Diet permit chopped nuts

Procedure:

1) Wash and pat dry breasts

Place breasts into small plastic shopping bag or freezer bag and pound flat with rolling pin (be careful-don't beat them to bits!) Sprinkle with salt and pepper (or other spices.)

2) Fry or microwave the sausage crumbles until just browning but not done (they will finish in the oven.)

3) While cooking the sausage, thaw and drain the spinach, squeezing out as much water as possible, and warm the cream cheese (microwave is o.k., but don't cook it!)

Drain the sausage of all grease and mix it together in medium bowl with the spinach and cream cheese (and nuts if you can have them.)

4) Let the sausage, spinach, cheese mixture cool a bit. Lay out one of the breasts onto a sheet of wax paper or clear plastic wrap and try to find the longest straight of the breast (this can be tricky). Spoon the stuffing mixture along this long edge of the breast and, using the plastic wrap or wax paper, roll the breast up around the stuffing. REMOVE THE PAPER OR PLASTIC! Secure with toothpick if necessary.

5) Place this "log" into a sauté pan with warm oil and brown the rolled up breast, preferably along the seam of the roll. When the roll is done enough to hold together, carefully use a large spatula and remove the breasts to a baking dish and bake at 325 for 30 to 45 minutes or until done.

6) Remove from oven, let rest for 5 minutes and lay on cutting board or plate and slice into disks. Serve with a simple burre blanc sauce.