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Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- ½cup sun-dried tomato halves
- 4skinless, boneless chicken breasts, about 1½ pounds
- 1large clove garlic, minced
- 1tablespoon olive oil
- 1cup dry white wine
- 1tablespoon fresh marjoram leaves
- 1¼cups low-fat ricotta cheese, at room temperature
- 1¼cups nonfat yogurt, at room temperature
Preparation
- Step 1
Pour boiling water on tomatoes and soak for 2 minutes.
- Step 2
Grill or saute chicken breasts until done. Set aside and keep warm.
- Step 3
Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about ⅓ cup.
- Step 4
In food processor or blender, beat ricotta and yogurt until smooth.
- Step 5
Remove tomato mixture from heat. Stir in ricotta mixture.
- Step 6
Cut chicken into strips and stir into sauce.
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