This recipe is an old favorite that I changed up just a little to make it fructose-malabsorption friendly.  It’s a great little dish for two but you could easily double it if necessary.  I’m still harvesting the last of the fresh herbs from my garden and they really give this a recipe a flavor boost!

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Start by pounding two chicken breast halves between two sheets of plastic wrap until they are about 1/4″ thick.

0917161640In a medium bowl, combine a can of mandarin orange slices, drained (reserving juice), 1 cup of fresh spinach chopped, 1/2 cup of cooked orzo (rice shaped pasta) or quinoa if you’re avoiding pasta.

0917161640aAdd herbs and salt and pepper to the stuffing ingredients.  I used a combination of fresh and dried herbs but you can use what you want.  I had 2 Tbsp. of fresh lemon thyme, 2 tsp. of dried tarragon and 1/2 tsp. each of sea salt and pepper.  The original recipe called for chopped onion and garlic but I left it out to make this recipe FODMAP friendly.

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Put about 1/3 cup of stuffing down the middle of each breast.  Fold the sides over and secure with wooden picks if necessary.

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Lightly oil the bottom of a baking dish and spread the remaining stuffing in the dish.  Place the stuffed breasts on top of the stuffing.  Then, in a small bowl mix 1/2 cup of the reserved mandarin liquid, 1 tsp. of cornstarch and 1 tbsp. of brown sugar.  Stir well and microwave on high for one minute to two minutes or until mixture begins to thicken slightly.

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Stir well and pour over the chicken.  Bake at 350 for about 40 minutes or until chicken is cooked through.

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