Chicken Cordon Bleu

4 Boneless, skinless chicken breasts 1/2 cup diced low fat boiled ham 1/2 cup shredded low fat Swiss cheese 1/8 teaspoon minced garlic 2 tablespoons white wine salt/pepper to taste 8 oz. plain low fat yogurt 1 tablespoon milk 1 cup crushed seasoned bread crumbs Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling. Preheat oven to 350F. Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks. In a flat dish, combine yogurt and milk. Dip each breast in yogurt mixture; turn to coat well. Roll in bread crumbs and place in well−greased baking pan. Bake at 350 for 45 minutes or until done. Serve with pasta and zucchini. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Great Garlic Knots

1 (11 ounce) container refrigerated breadstick dough 1 egg, lightly beaten 1 teaspoon garlic powder 1 tablespoon chopped fresh rosemary Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions. Amount Per Serving  Calories: 242 | Total Fat: 5.4g | Cholesterol: 53mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 242
Total Fat: 5.4gCholesterol: 53mgSodium: 596mgTotal Carbs: 38.7g    Dietary Fiber: 1.1gProtein: 7.7g

Healthy Dinner Recipes: Tomato and Garlic Pasta

1 (8 ounce) package angel hair pasta2 pounds tomatoes4 cloves crushed garlic1 tablespoon olive oil1 tablespoon chopped fresh basil1 tablespoon tomato pastesalt to tasteground black pepper to taste1/4 cup grated Parmesan cheesePlace tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato. Amount Per Serving  Calories: 260 | Total Fat: 6.8g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 260

Total Fat: 6.8gCholesterol: 4mgSodium: 236mgTotal Carbs: 41.9g    Dietary Fiber: 5gProtein: 10.3g VIEW DETAILED NUTRITION
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Rosh Hashanah: Chile Garlic BBQ Salmon

3 pounds whole salmon, cleaned1/4 cup soy sauce1 tablespoon chile sauce1 tablespoon chopped fresh ginger root1 clove garlic, chopped1 lime, juiced1 lime, zested1 tablespoon brown sugar3 green onions, choppedPrepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions. Amount Per Serving  Calories: 438 | Total Fat: 24.7g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 438

Total Fat: 24.7gCholesterol: 134mgSodium: 738mgTotal Carbs: 5.3g    Dietary Fiber: 0.7gProtein: 46.2g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Robust Garlic Baked Chicken | Submitted By: Jennifer Goldberg

1 (3 pound) whole chicken1 cup unsalted butter, softened1 lemon3 tablespoons minced garlic5 cloves garlic1/4 cup chopped fresh rosemary5 sprigs fresh rosemarysalt to tasteground black pepper to taste1 teaspoon paprikaPreheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve. Amount Per Serving  Calories: 688 | Total Fat: 57.6g | Cholesterol: 214mg

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Reviewed on Dec. 15, 2003 by LARSENS    This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser. Was this review helpful? [ YES ]
30 users found this review helpful This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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