Originally Posted by kluchetta
Um, I think a recipe posting is needed!
All-righty then! Here you go. This recipe is from Light & Tasty 2006
.Chicken Breasts with Sun-Dried Tomatoes
1/2 cup plus 3 tablespoons reduced-sodium chicken broth
1/4 cup chopped dry-packed sun-dried tomatoes
1/2 cup sliced fresh mushrooms (I used 3/4 cup)
1 green onion, thinly sliced
2 teaspoons minced garlic, divided
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
2 teaspoons cornstarch
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free milk (I used half milk and half white wine)
Hot cooked pasta, optional
Bring 1/2 cup broth to a boil; remove from the heat. Stir in
sun-dried tomatoes; let stand for 10 minutes. In a large nonstick
skillet coated with cooking spray, saute the mushrooms, onion and 1
teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2
minutes longer or until mushrooms are tender. Remove mushroom
mixture and set aside.
Rub chicken with remaining garlic. In the same skillet, brown chicken
in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until
chicken juices run clear. Remove chicken; slice and keep warm.
In a small bowl, combine the cornstarch, basil, salt and pepper. Stir
in milk until smooth; add to tomato mixture. Bring to a boil; cook
and stir for 1-2 minutes or until thickened. Stir in mushroom
mixture. Spoon over chicken. Serve with pasta if desired. Yield: 4
1 chicken breast half with 1/4 cup sauce (calculated without pasta) equals 190 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 416 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1 fat.
This is from Light & Tasty 2007
. If you love sun-dried tomatoes, try this recipe:Sun-Dried Tomato Chicken
3/4 cup finely chopped onion
1 garlic clove, minced
1 Tbsp. butter
1/2 cup sun-dried tomatoes, chopped (not packed in oil)
1/2 cup white wine or low-sodium chicken broth
1/2 cup lemon juice
1/4 cup minced fresh basil or 4 tsp. dried basil
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 cup goat cheese
1/2 tsp. salt
1/4 tsp. pepper
In a large skillet, saute onion and garlic in butter foe 3-4 minutes or until tender. Stir in the tomatoes, wine or broth, and lemon juice; bring to a boil. Reduce heat and simmer, uncovered, fro 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; stir in basil.
Flatten chicken to 1/4-inch thick. Spread each with 1/4 cup tomato mixture to within 1/2 inch of edges. Crumble goat cheese over the tomato mixture. Roll up, jelly-roll style, starting with a short side; secure with wooden or small metal skewers. Sprinkle with salt and pepper.
Place chicken in an 11 x 7-inch baking pan sprayed with nonstick cooking spray. Bake, uncovered, at 350 degrees for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove skewers before serving. Makes 4 servings.