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CHICKEN WITH FRESH HERBS (LOW CARB)

Source of Recipe

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List of Ingredients

2 (6-ounce) boneless, skinless chicken breasts
2 tablespoons fresh tarragon or 2 teaspoons of dried tarragon
2 scallions sliced
2 medium-sized button mushrooms
2 tablespoons non-fat plain yogurt
salt and pepper to taste
olive oil spray


Recipe

Holding the chicken breast flat with the palm of your hand, make a horizontal slit in each breast. It should be deep enough to form a pocket the length of the chicken breast. In a food processor or by hand, chop the tarragon, scallions and mushrooms together. Add the yogurt and blend well. Season with salt and pepper to taste. Salt and pepper the inside slits of the chicken. Spoon the herb stuffing into the slit. Gently press the chicken breast together to close the slits. Set a medium-size nonstick skillet over medium-high heat, and spray with olive oil. Brown the chicken breasts for 2 minutes on each side, seasoning each cooked side with salt and pepper. Lower the heat to medium, cover with a lid, and cook 6 more minutes. Serve hot. Makes 2 servings.