Chicken Vongole
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 4 chicken breast fillets (thin sliced or pounded 1/4-inch thick)
- 1 cup sliced mushroom
- 3/4 cup fat-free ricotta cheese
- 3 1/2 ounces baby clams (drained but reserve the juice)
- 1/4 teaspoon pesto sauce
- 1 garlic clove, chopped
- 1/4 onion, chopped
- 1 dash italian seasoning
- 1 dash garlic salt
- 2 teaspoons cornstarch
- 1 cup light vanilla soymilk
- 1 cup sliced mushrooms
- 1/4 onion, chopped
- 1/2 cup clam juice
- 2 chicken bouillon cubes
- 1 dash salt
- 1 dash pepper
- 1 dash italian seasoning
- 1 dash garlic salt
- 1 dash onion salt
Recipe
- 1 in food processor mix all stuffing ingredients.
- 2 process until smooth.
- 3 add 1 t reserved clam juice.
- 4 process again 15seconds.
- 5 taste and season more if necessary.
- 6 take 1 chicken fillet and put about 2t of filling on fillet.
- 7 roll chicken and secure with wooden toothpick or skewer.
- 8 repeat with other chicken breasts.
- 9 sprinkle outside of chicken with salt and pepper and italian seasoning.
- 10 spray baking pan.
- 11 place chicken in oven set at 400°f and cook until juices run clear.
- 12 while chicken is baking, prepare the sauce by combining all ingredients over medium heat constantly stirring. will be a runny sauce, but add a tablespoon of flour or more cornstarch for a thicker sauce. taste and season more if necessary.
- 13 serve stuffed chicken with sauce on top.
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