Recipe by Chef PotPie
I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it! There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. :) This came from Weight Watchers Simply The Best Italian, and I'm submitting it for ZWTII. Enjoy!
Top Review by justcallmetoni
Even for this weight watching gal, 3 ounces of chicken seemed a bit small. To stave off a mutiny here in the house, I used 4.5 ounce cutlets. Made them as stated. I let them rest about 2 or 3 minutes before cutting, but the breadcrumbs gave the filling enough body that this was not a huge issue. My other change was to sprinkle a little arrowroot into the balsamic sauce toform a thin glaze. The sauce had a really nice contrast to the filling.Quite tasty and something I would happily make agian.
- 1⁄4 cup fat-free ricotta cheese
- 4 large green olives, pitted
- 2 teaspoons thyme leaves
- 1⁄4 cup plain dried breadcrumbs
- 4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick
- 1⁄2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
- Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
- Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
- Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
- Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
- Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.