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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Wednesday, March 7, 2012

Malibu Chicken Bundles

So tonight for dinner was another good recipe from the Comfort Food Diet Cookbook with a few of my own modifications...The family loved this so much we forgot to take a photo so I "borrowed" the photo from the Taste of Home's website where I am also noting the original recipe. So here is my altered version of this recipe.

Malibu Chicken Bundles
Serves 5

5 boneless skinless chicken breast halves

5 tbsp  Dijon mustard, divided (original recipe called for honey dijon)

5 thin slices deli ham

5 slices part skim mozzarella cheese (original recipe called for swiss)

1/2 can
(8 ounces) unsweetened crushed pineapple, well drained
1/2 cups
panko (Japanese) bread crumbs (original called for 1.5 cups)
1 cup whole wheat bread crumbs (original didn't call for this)
1/4 teaspoon
1/4 teaspoon

1 can
(10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat free
sour cream (original called for low fat)
1/8 teaspoon
dried tarragon

Flatten chicken breasts to 1/4-in. thickness (or do what I do and just buy thin cut breasts). Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple. Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard.

In a shallow bowl, combine the bread crumbs, salt and pepper. Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 170°. Discard toothpicks.

Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken.

VERDICT:  Very refreshing and elegant...you can even serve this to dinner guest and they would love it.  I will be making this again.  I served this with roasted yukon gold potatoes and asparagus cup on and tossed with olive oil & lots of seasoning!
Calories: 330
Fat: 9
Carbs: 18
Fiber: 2
Protein: 40
WW Points Plus: 8
NOTE: the original recipe had higher stats.  This is based off on the ingredients I used and the substitutes I used.

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