1 c Nonfat cottage cheese

1/2 c Evaporated skim milk

1/4 c Nonfat cream cheese

1/2 c Finely chopped onions

1/2 c Sliced sun-dried tomatoes

1/2 c Dry white wine

1 ts Finely chopped garlic

2 c Sliced button mushrooms

1 c Sliced Shiitake mushrooms

1 1/2 c No-salt-added chicken broth

2 tb Low-sodium soy sauce

1 ts Lemon juice

1/4 ts Dried thyme

4 ea Boneless, skinless chicken

-breast halves (4 to 5 oz. -each) 1 ts Cornstarch dissolved in

1 tb Water

1 tb Finely chopped fresh basil

Whirl cottage cheese, evaporated milk and cream cheese in a blender until smooth. Set aside 1/2 cup. Refrigerate remainder for another use (such as to make creamy soups). Combine onions, tomatoes, wine and garlic in a large non-stick skillet. Cover; cook over medium heat 2 minutes. Stir in mushrooms, broth, soy sauce, lemon juice and thyme. Add chicken. Cover and simmer 5 minutes. Turn chicken; cook 5 minutes longer. Transfer chicken to a plate. Cover. Stir cornstarch mixture into the skillet. Add the cheese mixture. Boil 1 minute. Pour sauce over chicken breasts and sprinkle with basil. Serve at once. Makes 4 servings. Approximate nutritional analysis (per serving): 215 calories; 34g protein; 10g carbohydrate; 2g fat (9% of calories); 2g fiber; 71mg cholesterol; 393mg sodium; 39% of the Daily Value for vitamin B6; 27% for riboflavin. Source: Pritikin Longevity Center, Head Teacher Susan Massaron, in AMERICAN HEALTH magazine, November 1995, pg. 63.