Once upon a time, way back in June, we told you all about our Goodbye Gut Contest. Thanks to those of you who entered! It was a difficult process that took a bit longer than expected to cook our way through all your recipes–but a problem I’ll gladly take!
Entries were scored on the following requirements, beyond taste of course:
- Total calorie count per serving
- Ease of preparation
- Accessibility of ingredients and tools to prepare the recipe
Entries were also given extra points if the recipe included bacon or a bacon-inspired product. This winning recipe didn’t need those extra points–it was delicious, easy to make, and much more low-cal that you would expect from such a rich tasting recipe.
Our winner is Chandra M. and her Pesto & Goat Cheese Stuffed Chicken Breasts! Congratulations Chandra M., your prize is on its way!
The recipe is below–try it, you’ll love it, I guarantee it!
“Butterfly the chicken breasts and stuff with the cheese/pesto mix,” she says are our next steps.
Butterflying is a simple slicing technique you can use on whole chickens or on chicken breasts or pork chops. It is a great method if you are stuffing the meat with anything (in our case, the pesto mix). Using a sharp short knife, you’ll start on one edge of the chicken breast. Insert the knife into the middle of the thickest part of the chicken breast. Slice along the side until you reach 180 degrees (or the other end) of the length of the chicken breast.
Place the chicken in a glass baking dish browned side up and set in the oven for 30 minutes or until the chicken’s juices run clear.
And how should you eat this? Take Chandra’s advice and “Enjoy with some fresh steamed veggies or a light salad. I like sauteed asparagus!”
Dammit Jim, I’m a cook, not a doctor…
Time: 1 hour
Calories: 460 calories