Healthy: Sautéed Italian Chicken, Lemon-Lime Sugar Cookie Truffles
This Sautéed Italian Chicken, Lemon-Lime Sugar Cookie Truffles healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Sautéed Italian Chicken, Lemon-Lime Sugar Cookie Truffles on food healthy recipe blog.
Tomorrow we are having a houseful of kids for dinner and I am serving them hot dogs, chips and fruit. So, I wanted to give you all a recipe for Sauteed Italian Chicken. This week we are also going to make these Lemon Lime Sugar Cookie Truffles.
Sautéed Italian Chicken
Salt and pepper
4 skinless boneless chicken breasts
2 can of diced tomatoes (roughly a total of 28-30 oz.)
1 teaspoons of minced garlic/ that’s about 2 cloves
1 teaspoon oregano
Shredded Parmesan Cheese
This is a makeover of a recipe. The original recipe only calls for one can of plain Diced tomatoes and uses Grated Parmesan. We love the extra tomatoes with the extra garlic and Oregano, but you can tweak it to suit your family’s likes.
Lemon-Lime Sugar Cookie Truffles
1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish
Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely. When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour. When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.
Happy read Sautéed Italian Chicken, Lemon-Lime Sugar Cookie Truffles recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!