Sundried Tomato Stuffed Chicken and Sweet Potato Puree {low-fat, Gluten-free}

Hello, friends and welcome to the very first episode of the Tasty Tuesday Game Show! (cue the game show music and booming announcer voice).

On today’s menu we have a scrumptious Sundried Tomato Stuffed Chicken served over a delectable Sweet Potato Puree! 

(cue clap track!)

This dish is sure to delight! The savory cheese and chicken combine with the sweet tomatoes and potatoes to create a party for your tastebuds. Plus the crunchy quinoa coating is the perfect juxtaposition to the creamy, gooey interior. 

And that’s not all! You can get all of this for the wondrously healthy nutrition facts you see below!

Calories: 453, Fat: 5.4g, Carbs: 38.2g, Fiber 5.6g, Protein: 58.7g

You get protein. You get healthy carbs. You get low-fat. You get gluten-free. It’s a Tasty Tuesday winner for sure! 

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Yum! #glutenfree & #lowfat Sundried Tomato Stuffed Chicken & Sweet Potato Puree
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Sundried Tomato Stuffed Chicken & Sweet Potato Puree {gluten-free} 2014-08-10 16:04:18 Serves 4 Write a review Save Recipe Print For the stuffed chicken

1. 2 lbs boneless, skinless chicken breasts (4 breasts)
2. 3/4 cup whole sundried tomatoes
3. 1/4 cup non-fat greek yogurt
4. 1/8 cup shredded mozzarella cheese
5. 1 Tbsp parmesan cheese
6. 1 clove garlic, minced
7. 2 eggs
8. 1/4 cup uncooked quinoa

For the puree

1. 4 sweet potatoes
2. 2 garlic cloves, minced
3. 2 tsp rosemary
4. salt and pepper to taste

For the stuffed chicken

1. Preheat the oven to 375 degrees.
2. Dice up the sundried tomatoes and place in a medium bowl. Add in greek yogurt, cheeses, and garlic. Stir to combine.
3. Spread the mixture evenly over the chicken breasts, roll them up, and secure with a toothpick.
4. Get out two shallow bowls. In one, whisk together the eggs. In the other, spread out the uncooked quinoa.
5. Dip each rolled up chicken breast in the egg mixture to coat.
6. Then roll the breast carefully in the quinoa.
7. Heat a large, non-stick skillet over medium heat (spray with non-stick spray for good measure), and brown each chicken roll on all sides.
8. Place the browned chicken rolls in a lightly greased baking dish and bake for 30 minutes.

For the puree (can be made while chicken is cooking)

1. Bring a large pot of water to a boil.
2. Meanwhile, peel the potatoes and slice into medallions (about half and inch thick).
3. Place the potatoes in the water and boil for about 10 minutes or until you can easily pierce the medallions with a fork.
4. Drain the potatoes and place in a blender with spices (this part may have to be done in batches.
5. Blend until smooth and creamy.

To assemble

1. Spoon 1/4 of the sweet potato puree onto a plate.
2. Place stuffed chicken on top.
3. Enjoy!

By Nicole @ Fitful Focus Fitful Focus http://fitfulfocus.com/ And for dessert? A GIVEAWAY! Today is the LAST DAY to enter the Kodiak Cakes Power Cakes Giveaway. After a date with this stuffed chicken, you’ll wake up craving more deliciousness. This protein-packed flapjack & waffle mix is sure to please! Head over here for giveaway details and/or enter below! 

Let’s chat behind the scenes:
If this recipe were to be on a gameshow, do you think it would win?
Have you ever tried stuffed chicken? What’d you think?

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