Ingredients for Elswet's Smothered Piggy Baked Chicken Breast
- Boneless Skinless Chicken Breasts
- Garlic Cloves
- 1/2 cup whole wheat flour
- Fat Free Butter Substitute
- Low Fat Ham
- Sharp Cheddar Cheese
- Green Onion
- Black Olives
- Sweet White Wine
- Italian Seasoning
- Skim Milk
- Salt
- Pepper
- Cayenne
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How to Make Elswet's Smothered Piggy Baked Chicken Breast
- Slice chicken breasts in half horizontally to create thinner cutlets. Dredge each cutlet in 1/2 cup whole wheat flour.
- Lightly brown the chicken cutlets in 2 tablespoons of butter substitute over medium heat. This step helps to seal in the juices.
- Place the browned chicken breasts in a greased 9x13 inch baking dish. Top each chicken breast with 2 slices of ham and 1 slice of cheese.
- Set aside the prepared chicken.
- In a medium saucepan, sauté 1/2 cup chopped onion and 2 cloves minced garlic in 1 tablespoon of butter substitute until softened and translucent.
- Add 1/2 cup sliced olives (your choice!), 1 teaspoon dried herbs (Italian mix recommended), and 1/2 cup dry white wine. Bring to a simmer and cook for approximately 8 minutes, allowing the sauce to reduce slightly.
- In a small bowl, whisk together 1 tablespoon of the remaining whole wheat flour with 2 tablespoons of cold water to form a smooth slurry. Gradually whisk the slurry into the simmering sauce until it thickens.
- Slowly whisk in 1 cup of milk until the sauce is smooth and creamy.
- Continue to stir until the sauce is thoroughly blended and heated through.
- Carefully ladle the creamy sauce evenly over the chicken breasts in the baking dish.
- Bake at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly. The internal temperature of the chicken should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
2g
Fat
19g
Carbs
3g
