Paula Deen's Lean: Raspberry Stuffed Chicken Breasts

This recipe makeover is a teeny bit different than the others. Very rarely do I wonder too far from the original, but the need for some adventure tempted me into taking a chance with this one. I'm such a rebel! The source of inspiration for my recipe comes from Paula Deen's Cherry Balsamic Grilled Stuffed Chicken Breasts. The two factors that kept me from making her version were (A)I don't care for cherries, unless they are in a Manhattan and (B) I don't have her fancy grilling sauce on hand. Therefore, Lindsay's Lean Raspberry Stuffed Chicken Breast recipe was born. It is a fabulous, fresh and light dish that really brings a new taste to chicken.


RASPBERRY STUFFED CHICKEN BREASTS

Serves 3-4

INGREDIENTS:

1 lb. thin sliced boneless/skinless chicken breasts
salt and pepper
1 cup low-fat Raspberry Walnut Salad Dressing (Suggested: Ken's Healthy Options)
8 tablespoons fresh raspberries, sliced in half
3-4 slices reduced-fat Swiss cheese
3-4 slices low-fat deli ham
Fresh whole raspberries to garnish
It was sort of scary with this one and I had my doubts. I figured since raspberry chicken salads are so delish, this had to be somewhere close to it. Turns out...I was right! YUM! There was almost a slight problem when my husband saw the raspberries (apparently he doesn't like them...ooops!), but don't worry, the dinner pulled through. He still picked out the raspberries like a child because it is a "texture thing", but he loved the flavor. This dish would be a great summertime meal, especially with a salad. I chose to bake mine 'cause around here, all  the grillin' is left to the man of the house. But grilling the chicken would also be a nice way to do it: giving it a different flavor. I hope you decide to give this one a try and enjoy my twist on Paula's Cherry Chicken.