Prep time: 20 mins
Cook time: 1 hour total
Servings: 8 (or 4 if you're generous)
Points Plus value: 7
3 tablespoons olive oil
4 small boneless skinless chicken breasts
1/2 an onion, diced
4-6 cloves garlic, minced
2 tbsp oil packed sun-dried tomatoes, chopped
1 tsp oil from a jar of sun-dried tomatoes
110g log of low fat goat cheese (I used PC blue menu)
1/2 tsp basil
1/4 tsp black pepper
1/2 tsp kosher salt
1/2 tsp garlic salt
2 tbsp parmesan cheese
1/4 cup dry white wine
1/2 cup chicken broth
8 slices prosciutto
Preheat oven to 350.
Slice chicken breasts into two fillets, pound flat until thin.
put olive oil into pan, heat on medium.
Fry the onions until soft, add the garlic and sun-dried tomatoes and stir.
In a bowl, mix the goat cheese, basil, garlic powder, pepper, salt and parmesan cheese. Add half of the the onion mixture and stir all together.
With the remaining onion mixture, add the white wine and chicken broth, reduce on medium-high heat until liquid is boiled down.
Divide cheese mixture evenly and place on chicken fillets, roll up. Then wrap chicken rolls in prosciutto.
Place in baking pan loosely.
Drizzle wine/onion sauce over chicken.
Bake in oven about 40 mins or until chicken is cooked through.
Serve immediately.
I served this with tomato rice.
Prep time: 1 min
Cook time: 10-30 mins depending on type of rice you use.
Servings: 4
Points Plus value: 3
4 servings rice (according to package)
chicken broth (however much rice package dictates)
1 small can diced tomatoes (I mince them a little before adding to rice, I don't like huge tomato chunks!)
Cook rice according to package directions (sub in chicken broth for water)
When chicken broth is boiled down, add diced tomatoes. Mix in and cook on low until hot stirring frequently. Serve.
