Chicken and Sun-Dried Tomatoes in 'Cream' Sauce

Ingredients

• ½ cup sun-dried tomato halves
• 4 skinless, boneless chicken breasts, about 1 1/2 pounds
• 1 large clove garlic, minced
• 1 tablespoon olive oil
• 1 cup dry white wine
• 1 tablespoon fresh marjoram leaves
• 1 ¼ cups low-fat ricotta cheese, at room temperature
• 1 ¼ cups nonfat yogurt, at room temperature

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    549 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 49 grams protein; 149 milligrams cholesterol; 249 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pour boiling water on tomatoes and soak for 2 minutes.
2. Grill or saute chicken breasts until done. Set aside and keep warm.
3. Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
4. In food processor or blender, beat ricotta and yogurt until smooth.
5. Remove tomato mixture from heat. Stir in ricotta mixture.
6. Cut chicken into strips and stir into sauce.

25 minutes