Basil Stuffed Chicken

This was a great Sunday night dinner, because it does need to bake for a while (50-60 minutes), and that's what we did. It also gave me a chance to make some fresh (low-carb) bread in the bread machine to go with the main course, which is something that we pretty much never do.  This is definitely another dish that we'll do again because it was easy to put together, but really tasty.

This was also very low-carb (3 grams per serving) so adding in bread made sense for us.

From Idiot's Guide....

Basil-Stuffed Chicken


2 Tbsp butter
1/2 onion, chopped
4 cloves chopped garlic
1 Tbsp dried basil
1 egg
1/2 cup shredded Swiss cheese
Black pepper to taste
6 chicken quarters, leave skin intact

1.  Preheat oven to 400 degrees.

2.  Melt butter in a 2-quart pan over medium heat. Saute onion and garlic, and cook until tender, about 2 minutes, stirring often. Remove from heat; add basil, egg, cheese, and pepper.

3.  Carefully loosen chicken skin on each quarter by pushing your finger between the skin and meat to form a pocket. Spoon stuffing into each pocket.

4.  Place chicken in a 9x13-inch buttered baking dish, and bake 50 minutes or until tender.

We finished this with green beans with carmelized onions, a green salad, and the following bread (from http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631):

Low-Carb Bread

• ½ cup water
• 1 egg
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons Splenda sugar substitute
• ¹⁄₃; cup ground flax seeds
• ¼ cup soy flour
• ¾ cup vital wheat gluten flour
• 1 teaspoon dried yeast

Directions:

       1.  Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.

1. 2.  Select 'light' browning setting. 
2. 3.  Don't remove bread until it is cooled.
3. 4.  Cut into slices, and store, covered, in the refrigerator.