Ingredients:
1/4 cup fat-free ricotta cheese
4 large green olives, pitted
2 teaspoons thyme leaves
1/4 cup plain dried breadcrumbs
4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
Directions:
Preheat oven to 350 F.
Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.