Stuffed Chicken Cacciatore

Whether you call it stuffing or dressing, cooking chicken with a savory blend of vegetables, cheeses and seasonings turns an ordinary meal into one worthy of any special occasion.

Prep time: 15 mins

Cook: 18 mins

Bake: 15 mins     

Oven: 375° F

INGREDIENTS

4     skinless, boneless chicken breast halves

1/4  cup loosely packed fresh basil leaves

3     tbsp snipped oil-packed dried tomatoes

3     tbsp grated Parmesan cheese

2     tbsp olive oil

1     medium onion, sliced and separated into rings

1     red sweet pepper, cut into thin strips

1     cup quartered small white mushrooms

1/4  tsp crushed red pepper

1     14.5oz can diced tomatoes with basil, oregano, and garlic

1     tsp dried oregano, crushed

       Hot cooked pasta

       Grated parmesan cheese

Yield: 4 servings

PREPARATION

1. Place each chicken beast half between to pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

2. Divide basil leaves, dried tomatoes and 2 tablespoons of Parmesan cheese evenly among chicken pieces. Fold in the side edges; roll up from bottom edge. Secure with wooden toothpicks.

3. In a large ovenproof skillet, cook chicken rolls in hot oil over medium-high heat about 5 minutes or until light brown, turning once. Remove from skillet; set aside.

4. Add onion, sweet pepper, mushrooms, and crushed red pepper to skillet; cook for 5 minutes. Add tomatoes and oregano, cook 8 to 10 minutes or until vegetables are tender. Return chicken to skillet. Spoon some sauce over chicken; sprinkle with remaining 1 tablespoon cheese.

5. Bake in a 375° F oven about 15 minutes or until chicken is no longer pink. Remove toothpicks. Serve chicken and sauce with pasta.

NUTRITIONAL INFORMATION

Calories: 416

Fat: 11 G (Sat. 2g)

Chol: 86 MG

Sodium: 697 MG

Carbo: 36 G

Protein: 41 G

Fresh Mediterranean Salad

This fresh Mediterranean style recipe is a quick, delicious and colorful dish the entire family will enjoy! 

Prep Time: 15 mins
*no cooking time necessary

INGREDIENTS

• Vinaigrette:
• 3  tbsp  red wine vinegar
• 2  tbsp  water
• 1  tsp  dried oregano
• 1  tsp  freshly ground black pepper
• 1  tsp  Dijon mustard
• 1/2  tsp  kosher salt
• 2  garlic cloves, chopped
• 3  tsp  extra-virgin olive oil
• Salad:
• 2  cups  sliced fennel bulb (about 1 medium)
• 1 1/2  cups  thinly sliced red onion
• 1  cup  pitted ripe olives, halved
• 3/4  cup  chopped fresh flat-leaf parsley
• 1/2  cup  (2 ounces) crumbled feta cheese
• 1  (15.5-ounce) can cannellini beans, rinsed and drained
• 6  plum tomatoes, quartered
• 2  tbsp  sunflower seeds

Yield: 10 servings (serving size: 1 cup)

PREPARATION

1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.

NUTRITIONAL INFORMATION

Calories:

119

Fat:

8.1g (sat 1.8g,mono 4.5g,poly 1.5g)

Protein:

3.2g

Carbohydrate:

10g

Fiber:

3.1g

Cholesterol:

5mg

Iron:

1.7mg

Sodium:

346mg

Calcium:

74mg