Stuffed Chicken Breasts

This is a GHF Healthy Recipe from their monthly newsletter. No UnDiet substitutions were needed, it was perfect just as it was.

Makes: 8 servings

Preheat oven to 350 degrees.

Pour enough filtered water over 4 sun dried tomatoes to cover and leave overnight in the refrigerator. The next day drain and chop soaked tomatoes and combine with

1 cup frozen chopped spinach, thawed and squeezed to remove as much moisture as possible

1 teaspoon fresh lemon peel, grated

2 teaspoons butter

2 tablespoon fresh parsley, minced

Place 1/2 cup whole wheat or Protein bread crumbs seasoned with1/2 teaspoon Italian, pasta or poultry seasoning blend or1/8 teaspoon each sea salt and black pepper and 1/4 teaspoon each basil and oregano in a pie plate or shallow bowl.

Place 8 boneless skinless chicken breasts between 2 sheets of wax paper or saran wrap and flatten slightly by pounding with a mallet or heavy pan. Remove top piece of wax paper or saran wrap and spread equal portions of sundried tomato mixture over each chicken breast. Roll up chicken breasts, securing with toothpicks. Roll each stuffed breast in bread crumbs.

Place chicken in a baking pan and bake for 35-40 minutes until juices run clear (not pink) when chicken is pierced with a fork.

Serving Size: 1 chicken breast = Calories: 300 ~ Fat: 4 g ~ Cholesterol: 75 mg ~ Protein: 27 g ~ Carbohydrates: 40 g ~ Fiber: 6 g ~ Sodium: 220 mg

Olive Pesto Chicken

In large ziplock bag combine 2 cups bottled or deli olive pesto with1 cup white wine.Add4-5 pounds chicken pieces. Toss to mix well. Refrigerate for 1-2 days.

Preheat oven to 350 degrees.

Place chicken pieces with marinade in one layer in baking pan. Bake for 20-60 minutes , basting with pan juices every 15 to 20 minutes until when pierced with a fork in the thickest part juice runs clear instead of pink. The amount of cooking time depends on which chicken parts you're using - if using mixed chicken pieces remove smaller pieces as they are done. Don't overbake or chicken will be dry. If some pieces are too dry, use them to make chicken salad.

Leftovers:

Olive Pesto Lasagna: layer bottled pasta sauce or Alfredo sauce, sliced and cooked eggplant or zucchini, shredded mozzarella, ricotta cheese, chopped Olive Pesto Chicken, finishing with shredded mozzarella on top. Bake for 30-40 minutes at 350 degrees until lasagna is hot and bubbling.

Olive Chicken Cannelloni: Preheat oven to 350 degrees. Mix together 2 cups chopped olive Pesto Chicken, 2 cups shredded mozzarella or provolone cheese, 1/2 cup or 6 ounces softened cream cheese, 2 cups roasted red bell pepper, 1 small can, chopped green chilies, drained, 2 cloves garlic, mashed and diced

Pour in bottom of large baking pan 1/2 cup bottled tomato pasta sauce or pureed red bell peppers.

Spoon 1/4 to 1/3 cup filling onto a 2 brown rice wrappers stacked on top of each other, roll and place seam side down in baking dish. Spoon pasta sauce in a stripe across each roll, sprinkle with more shredded cheese. Bake uncovered for 30 minutes, until heated through and cheese is melted.

Giant Chicken Poppers: Use the above filling to stuff whole green chilies(use canned peppers since they've already been cooked and seeds and membranes have been removed). Then roll the stuffed chilies in soy or whole wheat flour, then in beaten egg. Saute over medium high heat in enough extra-virgin or canola oil to keep the poppers from sticking to the pan. Drain on paper towels.