Many of you have probably tried my Bacon Wrapped Cream Cheese Stuffed Chicken Breast. Unfortunately, it has saturated fat, and after a high cholesterol diagnosis for my dear husband, we had to cut back on the stuff. So, I created a Lower Fat version.
Boneless, Skinless Chicken Breast
Fat Free Cream Cheese
Soften cream cheese, and mix with 1tbsp minced garlic and 2 tsp dried basil. Cut chicken into tenders, spreading the cream cheese mixture over one tender and topping with another (like a sandwich). Then, wrap in proscuitti. Freeze on a cookie sheet, then transfer to freezer bag.
To serve: Thaw, place in a baking dish, and bake covered for 45 minutes at 250 (or until chicken is cooked through).