8 skinned and boned chicken breast (3 oz. each)
1 tbsp. and 1 tsp. vegetable oil (divide in 1/2)
1/4 c. each onions, celery, carrots, diced
1 clove garlic minced
2 slices bread, crumbled
3/4 c. canned or fresh chicken broth (1/2)
1 egg
Salt
Pepper
Dash of thyme

In small skillet, heat 1/2 vegetable oil; add vegetables and garlic, and saute. In bowl, combine bread, 1/2 chicken broth and vegetables; add egg and mix. Divide stuffing and place in breasts; roll up and secure with toothpick. Add rolled up chicken to remaining oil and brown. Add remaining broth; cover pan and simmer 20 minutes. Each 2 breasts: 4 protein, 1 fat, 1/2 bread, 1/3 vegetable, 15 calories.