(Contributed by Amanda Welch)
This is what we had for dinner Saturday night and my daughter BEGGED to take the leftovers home. She said it tasted "fresh."
4 chicken breast halves- use the flat side of a meat cleaver and flatten these until they are about 1/2" thin
2/3 C Part-skim ricotta cheese
3/4 C chopped fresh basil
4 sun-dried tomatoes (not oil packed) finely chopped
Fresh garlic (we love garlic so I used probably 1 T.)
Mrs. Dash salt free seasoning
2/3 C Part-skim ricotta cheese
3/4 C chopped fresh basil
4 sun-dried tomatoes (not oil packed) finely chopped
Fresh garlic (we love garlic so I used probably 1 T.)
Mrs. Dash salt free seasoning
In a small bowl mix the ricotta, basil, tomatoes and garlic together. Spread mixture on chicken breasts. Roll chicken breasts up tightly and secure with a toothpick. Sprinkle generously with Mrs. Dash. Bake at 425 for 20-25 minutes.
I also served a whole-wheat bowtie pasta with a sauce we like made with stewed tomatoes (I bottle my own so they are low in sodium and no sugar) and sliced zucchini. Just simmer them together with a little garlic and lots of Italian seasoning. Mix a little cornstarch with some of the tomato juice and dump it back in to thicken.
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