Chicken Vongole
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 chicken breast fillets (thin sliced or pounded 1/4-inch thick)
-
stuffing
- 1 cup sliced white 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
-
sauce
- 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
directions
- In food processor mix all stuffing ingredients.
- Process until smooth.
- Add 1 T reserved clam juice.
- Process again 15seconds.
- Taste and season more if necessary.
- Take 1 chicken fillet and put about 2T of filling on fillet.
- Roll chicken and secure with wooden toothpick or skewer.
- Repeat with other chicken breasts.
- Sprinkle outside of chicken with salt and pepper and Italian seasoning.
- Spray baking pan.
- Place chicken in oven set at 400°F and cook until juices run clear.
- 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.
- Serve stuffed chicken with sauce on top.
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