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.