Chicken Rollatini

Ingredients:

• 6 (1/4-lb.) boneless, skinless chicken breasts
• ½ tap. salt
• 18 arugula leaves, tough stems removed
•  1 oz. reduced-fat goat cheese
• 12 marinated sun-dried tomatoes, patted dry & halved
• 1/4 cup apple juice
• 1 1 /2 tsp. salt-free lemon-pepper seasoning

Makes 6 Servings (1 stuffed breast per serving)

1. Preheat the oven to 350 F. Spray a 9 X 13-inch dish with nonstick spray.
2. Place a sheet of plastic wrap on a work surface, place a chicken breast on top of it, then cover with a second sheet of plastic wrap. Pound the breast to a 1/4-inch thickness with a meat mallet or heavy saucepan. Remove the top layer of plastic wrap, set the chicken breast aside on its bottom layer of plastic wrap, and repeat with the remaining chicken breasts.
3. Top each breast with 3 arugula leaves. Spread 2 teaspoons goat cheese evenly across the leaves on each breast. Place 4 sun-dried tomato halves on the cheese. Roll the chicken breasts up, pulling of plastic wrap as you go. place the breasts seam side down, in the baking dish. Sprinkle the apple juice over the chicken, then sprinkle with the lemon-pepper seasoning.
4. Bake, basting occasionally with the pan juices, until the chicken is cooked through, about 45 minutes. Let the chicken stand for about 5 minutes before serving.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant comfort food. This Mediterranean dish is creamy, succulent, flavorful and delicious. Feta cheese or cream cheese work just as well in this dish. If you don't have arugula on hand, shredded escarole or baby spinach make delicious substitutes. I also highly recommend adding minced garlic on top of the leafy greens because garlic always makes everything taste better. Also, I highly recommend substituting white wine in place of the apple juice for a more elegant taste.

Grilled Balsamic Pork Chops with Tomatoes & Feta Cheese

Ingredients:

• 1/2 cup tomato, seeded & chopped
• 1 tbsp. chopped parsley
• 1 tbsp. balsamic vinegar
• 4 boneless, pork loin chops, cut 3/4-inch thick
• 1 tsp. lemon-pepper seasoning
• salt
• freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup reduced-fat feta cheese, crumbled
• fresh oregano (optional)

Makes 4 Servings

1. In a small bowl, combine tomato parsley, and balsamic vinegar; set aside.
2. Trim fat from chops. Sprinkle lemon-season, salt, pepper and garlic evenly over both sides of each chop. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 12-15 minutes or until done (160 F) and juices run clear, turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place chops on a grill rack over heat. Cover and grill as above.
3. Slice pork chops. Transfer pork to 4 dinner plates. Top chops with feta cheese and tomato mixture. If desired, garnish with oregano.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such nice dinner that is quick and easy and can be served any day of the week. Pork doesn't always have to be bland. Pork can be succulent and delicious when it's cooked with the right flavors. Who knew that pork could be so good with balsamic vinegar and feta cheese. You can also add spinach or romaine lettuce with this dish to make a full salad and it will still be good. You can also use a combination of rosemary, parsley and oregano in this salad for full Mediterranean flavor. You can also use lemon zest in place of the lemon-pepper seasoning as well. I highly recommend seasoning the pork chops with minced garlic because garlic always makes everything taste better.