CHICKEN VONGOLE

Chicken Vongole image

Provided by Neena sha Beena

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

4 chicken breast fillets (thin sliced or pounded 1/4-inch thick)
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
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

Steps:

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.