Sharons
Noodle Wrapped Stuffed Chicken Breast
Light Yogurt and Tomato Basil Sauce
| 1 Whole Grain Lasagna Noodle | 70 | 1.0 |
| 4 oz. Chicken Breast | 130 cal | 1.5 gr fat |
| 1 t. fresh minced thyme, 1 t. Italian seasoning, garlic granules, apple rub seasoning | ||
| 21/2 oz. Chobani Plain Greek Yogurt | 65 | 2.0 |
| 1.33oz. Feta Cheese | 100 | 8.1 |
| 1 c. Fresh Spinach | 10 | 0 |
| 1/2 c. Roasted Red Sweet Pepper Strips | 10 | 0 |
| 1 ou. Shitake mushroom,sautéed in nonstick pan | 15 | .05 |
| 1 T. Sweet Onion | 4 | .05 |
| 1 t olive oil | 39 | 1.5 |
| Fresh basil | 0 | 0 |
| 1 medium tomato, peeled and fine dice | 21 | .02 |
| Zucchini and carrot, grated for garnish | 25 | .02 |
492 cal
16gr fat
Preheat oven to 350
Boil a Lasagna Noodle and set aside.
Pound the cleaned chicken breast and rub ½ t. oil on it, then season with fresh minced thyme, Italian seasoning, garlic granules and sweet apple rub seasoning on all sides
Use half of greek yogurt and 1 ou. feta cheese and mix together and Spread on the Inside of Chicken Breast.
Lay 10 spinach leaves on the feta and yogurt mixture
Top with Roasted Red Pepper Strips and sautéed mushrooms
Place lasagna noodle on flat surface and top with rolled stuffed chicken breast Roll the lasagna noodle around chicken and place in baking pan.
Make a red sauce :
Sauté ½ t. olive oil with onion ., add tomato and Italian seasoning
Pour over lasagna roll and bake 35 min. or until 140 degree
Garnish with Fresh Basil Leaves and remaining feta crumbles and dallop the plain yogurt
Garnish with Zucchini curl, grated carrot and basil
