Wednesday, June 3, 2009

Niagra Falls Chicken for Two

Mandi sent this recipe, it’s tried and true, she says it’s awesome!

4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)


Penne pasta, cooked (or whatever kind of pasta you prefer)


-Preheat oven to 400 degrees


-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.


-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.


-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.


-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.


-Sprinkle shredded cheese on top.


-Bake for 30-45 minutes, or until chicken is baked all the way through.

-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.

You can easily make this a healthy recipe by substituting low-fat cheese.

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