It takes plenty of time in the gym and discipline in the kitchen to get ripped.
Nutritionally, you want to eat protein-packed meals with plenty of healthy fats, vitamins, and minerals to help the protein do its job and keep your muscles in the best shape possible.
Nutrition information (per chicken breast)
Calories: 377; total fat: 22.5g; protein: 30.1g; carbohydrates: 23.3g
Recipe and photo by Carrington Farms.
Makes 2 servings
- 1½ tsp canola oil
- 1 tsp minced onion
- 1 tsp minced red pepper
- 2 tsp chopped, sundried cranberries
- 2 slices whole-wheat bread cut into ½ inch cubes
- 1 large egg
- 1 tbsp white wine*
- 1-2 tbsp organic flaxseed (I like Carrington Farms Organic Milled flaxseed)
- 1 tsp chopped parsley
- Salt and pepper to taste
- 2 (6-oz) boneless, skinless chicken breasts
- Canola oil
- Paprika to taste
- *Chef’s note: Apple juice or chicken broth can be substituted for white wine.
How to make it
Heat oil in fry pan over medium-low heat.
Add onion and red pepper. Sauté 1 minute.
Add cranberries. Cook 2 minutes.
Remove mixture from heat, let cool a few minutes.
In a bowl, combine bread, egg, wine, milled flaxseed, parsley, onion-red pepper mixture.
Season with salt and pepper. Mix well.
Between two sheets of wax paper flatten chicken breast to ¼-inch thickness.
Spread ½ cup stuffing mixture on breast. Roll up. Repeat with other breast.
Preheat oven to 350º.
Place chicken rolls on a baking sheet that's been sprayed with a non-stick cooking spray.
Lightly brush the top of the chicken rolls with canola oil. Sprinkle with salt, pepper, and paprika.
Bake 40-45 minutes. Rolls should feel firm and bounce back when gently pressed on top with fingertip.