Zesty Vegetarian Pitas

Ingredients:

1/2 cup light mayonnaise
1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can (15-ounce size) chickpeas, drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup chopped red onion
1/4 cup fat free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves


Directions:
Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour.

Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half

Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Ingredients:

4 (10 ounce) Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cups Bread Crumbs
1 tablespoon Melted Butter
1 tablespoon Chopped Italian Parsley
1 teaspoon Salt
1/4 teaspoon Black Ground Pepper

Directions:
Mix stuffing ingredients together in a bowl. Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400� oven for 30-40 minutes or until chicken reaches 165� internal temp.