| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Desserts, Camping, Backpack, eat-lf ma |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lowfat mozzarella cheese, shredded |
| 1 |
|
Jar Sliced mushrooms, (2 1/2 oz) drained |
| 1/4 |
c |
Plain low-fat Yogurt |
| 1 |
tb |
Chives, Snipped |
| 1 |
tb |
Parsley, Snipped |
| 1 |
tb |
Pimiento, chopped |
| 4 |
md |
Skinless Boneless Chicken Breast Halves, about 12 oz total |
| 1 |
tb |
Dry bread crumbs, fine |
| 1/8 |
ts |
Paprika |
| 1 |
tb |
Plain low-fat Yogurt |
INSTRUCTIONS
For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento. Place 1 chicken breast half, boned side up,
between 2 pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic
wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the sides
and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine
bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle
with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till
chicken is tender and no longer pink.
NOTES : Per serving: 157.6 Calories, 4.3 g. fat, 25.2% of calories from
fat,
60 mg. cholesterol.=20
Recipe by: (Reggie Dwork) Posted to MM-Recipes Digest V4 #148 by Simps
<c.simpson@worldnet.att.net> on May 28, 1997
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