3 pts per serving
(From the WW Simply the Best Italian, with addition of mushrooms)
4 skinless, boneless chicken breasts
2 tsp fresh thyme leaves, or 1 tsp dried
1/4 cup nonfat ricotta
1/4 cup plain bread crumbs
4 green olives, pitted
1 T granulated light brown sugar
1 T balsamic vinegar
1/2 cup chicken broth
2 cups fresh sliced mushrooms
In a mini-foodprocessor or blender, puree the thyme, ricotta, olives, and 2 T of the bread crumbs.
Between two sheets of plastic wrap, pound the chicken breasts flat. Spread 1/4 of the pureed mixture on each breast and roll up tightly from the long side. Roll each breast in the remaining bread crumbs to coat. (If the breasts are large, you'll need more bread crumbs, but add the points. Also, I marinated the pounded breasts in fat-free Italian dressing for 6 hours before spreading the puree and rolling them.)
Bake uncovered at 350 F for 25 minutes (small) or 35 min. (large). While they bake, place the sugar, vinegar and chicken broth in a small saucepan, heat to boiling, stir, and lower heat to lowest setting. Spray a nonstick pan with Pam or similar spray, and saute the mushrooms a few minutes until done. Put the mushrooms in the saucepan with the sauce and stir.
To serve: slice each chicken breast into 4 slices and fan out on the plate. Pour sauce on top.
Note: If the puree is too dry, add a few drops of skim milk.