| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken/tur, Eat-lf mail, Low fat, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless Boneless Chicken |
|
|
Breast Halves About 1 Lb |
| 1/2 |
c |
Apple, Pippin Or Rome |
|
|
peeled finely chopped |
| 1/2 |
c |
Whole-wheat bread crumbs |
|
|
soft 1 slice |
| 1/4 |
c |
Minced parsley, or any combo |
|
|
of basil thyme oregano |
| 1 |
t |
Rosemary |
| 2 |
T |
Green onion, finely chopped |
| 1/8 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
T |
Lowfat Sour Cream, Or Nonfat |
|
|
Or Regular |
| 1 |
t |
Oil |
|
|
Fresh apple slices, for |
|
|
garnish |
|
|
Fresh herb sprigs, for |
|
|
garnish |
INSTRUCTIONS
Pound chicken between plastic wrap until 1/4-inch thick. Combine
apple, bread crumbs, herbs, green onion, salt and pepper in a bowl and
mix well. Stir in sour cream. Place chicken breasts on a flat surface
and divide herb mixture evenly over the surface. Roll up, starting at
a narrow end, and place, seam side down, in a greased baking dish.
(Chicken can be wrapped and frozen at this point. Thaw in the
refrigerator before cooking.) Preheat oven to 350 degrees. Brush rolls
with oil and bake about 30 minutes, or until cooked through. With a
serrated knife, cut into 1/3-inch slices and serve warm with any
drippings spooned over the top. Or chill and slice just before
serving. Garnish with apple slices and herbs. Serves 4. This was
very good. I really enjoyed the stuffing... Entered into MasterCook
and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> With
permission from The San Jose Mercury News, 9/11/96 NOTES : Cal 174.2
Fat 3.7g Carb 12.4g Fib 2g Pro 22.7g Sod 241mg CFF 19% Posted to
Digest eat-lf.v097.n102 by Reggie Dwork <reggie@reggie.com> on Apr 17,
1997
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