Ingredients
-
1/4
-
4
-
2
-
1/4
-
4
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Olive-Stuffed Chicken Breasts, I haven’t made this in a long time but now that we’re going back to a lowfat diet, I will There’s a star on the recipe card, so we must like it! There’s a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil I would double the stuffing and use regular sized breasts, pounded to 1/4 inch A 3 oz breast must come from a pygmie chicken or something 🙂 This came from Weight Watchers Simply The Best Italian, and I’m submitting it for ZWTII Enjoy!, Even for this weight watching gal, 3 ounces of chicken seemed a bit small To stave off a mutiny here in the house, used 4 5 ounce cutlets Made them as stated I let them rest about 2 or 3 minutes before cutting, but the breadcrumbs gave the filling enough body that this was not a huge issue My other change was to sprinkle a little arrowroot into the balsamic sauce toform a thin glaze The sauce had a really nice contrast to the filling Quite tasty and something I would happily make agian
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Puree the Ricotta, Olives, Thyme, and 2 Tablespoons of the Bread Crumbs in Food Processor. |
|
3
Done
|
Spread the Puree Over the Chicken Breasts and Roll Starting at Long Sides, Securing With Toothpicks. |
|
4
Done
|
Roll the Breasts in Remaining 2 Tablespoons Breadcrumbs to Coat. |
|
5
Done
|
Place Breasts in Baking Dish, Spray With Olive Oil, and Bake Until Cooked Through, About 25 Minutes. |
|
6
Done
|
Meanwhile, Bring Broth, Vinegar, and Brown Sugar to a Boil and Boil For 1 Minutes. |
|
7
Done
|
Cut Each Chicken Breast in 4 Slices, Arrange on Plates, and Drizzle With the Sauce to Serve. |
