Wrap it up!

Tomato and Basil Stuffed Chicken Breasts

Great Granola!

Wrap it up!

	Veggie Wrap: Fresh or canned diced tomatoes, shredded carrots, diced cucumber, bottled salad dressing
	Deli Wrap: Sliced ham or turkey, sliced cheese, lettuce, mustard or mayonnaise
	Olé Wrap: Salsa, canned beans, shredded cheese, nonfat sour cream
	Take Two Wrap: Leftovers from Dinner! (See chicken recipe)

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Tomato and Basil Stuffed Chicken Breasts

Serves 4

4 boneless, skinless chicken breast halves

8 oil-packed sun dried tomatoes, drained

16 basil leaves

1 1/2 Tbs. olive oil

1/4 cup balsamic vinegar

3/4 cup chicken broth

Cut a deep horizontal pocket in each chicken breast. Insert 2 tomatoes and 4 basil leaves in each. Secure the pocket with a toothpick. Heat oil in a heavy skillet. Cook each side of chicken until golden brown. Add vinegar and broth and simmer 3 minutes per side until cooked through. Remove chicken and keep warm. Cook the sauce until it thickens. Spoon sauce over chicken pieces.

—Foodfit.com

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Sprinkle over yogurt or ice cream, or enjoy as a snack.

2 cups organic rolled oats

1/4 cup sliced almonds or dry roasted soy nuts

1/4 cup honey

1/4 cup molasses

2 Tbs. water

1 Tbs. canola oil

1/4 tsp. cinnamon

1 cup diced dried apricots, raisins, or other dried fruit

Heat oven to 375 degrees F. Combine oats and almonds in a bowl. In a small saucepan combine honey, molasses, water, oil, and cinnamon. Heat through, stirring one minute. Pour over oat mixture. Spread granola onto a baking sheet, and bake 30 minutes, stirring a few times. Remove from oven and add dried fruit. Cool completely. Store in an airtight container.

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