Shari, hope you're feeling better today. Most everyone else seems to be doing well and keeping up with the challenge, too.
Here's a recipe that I made today that turned out pretty well. I'm like Shari and really wanting chocolate, but had to settle for something that tastes almost like comfort food. This is a modification of Chicken Cordon Bleu. I'm going to put in what I used and others will probably have to increase as needed for their own calories.
Chicken Breast -- 15.2 oz
Chicken Broth, canned, low sodium -- 0.25 cup
Mozzeralla cheese, part skim -- 40 g
Canadian Bacon -- 2 oz (4 slices)
Parmesan Cheese, dry, grated -- 10 g
Bread crumbs, dry, grated, with Italian Seasoning -- 30 g
I Can't Believe It's Not Butter spray -- 2 g
Put chicken broth in a bowl that you can use to wet the chicken breasts for dredging. Combine the bread crumbs and parmesan in another bowl to dredge.
Pound each chicken breast to 1/4 inch thickness with a meat mallet. Top each breast with one slice of Canadian Bacon, and some of the cheese. Roll up each breast and dip into the chicken broth and then dredge in the bread crumb mixture. Place your rolled chicken breasts, seam side down, in a small pan (I used a glass loaf pan) that you've sprayed with the cooking spray/I Can't Believe It's Not Butter spray. Pour remaining broth in the pan with the chicken. You can put the bread crumbs and the rest of the cheese on top of the chicken, too.
Bake at 350 for about 30 minutes or until the chicken juices run clear and the tops are browned.
Calories=754
Protein=120.4
Fat=19
Carbs=24.2
There's virtually no fiber in this, but the calories are fairly low, so I added sweet potato, broccoli, cucumber, and an orange to my food for the day to round out the rest of the meal.
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