| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breast halves, lightly pounded |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Olive oil; divided |
| 1/2 |
ts |
Finely minced garlic |
| 1 |
pk |
(10 or 12 oz.) fresh mushrooms; sliced (about 3 cups) |
| 2 1/2 |
c |
Broccoli florets; (8 oz.) |
| 1/4 |
c |
Chicken broth |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Grated fresh ginger |
| 4 |
|
Flour; (8-inch) tortillas |
|
4 |
servings. |
INSTRUCTIONS
FROM LHJ ONLINE http://www.lhj.com For easy suppertime prep keep a supply
of cut fresh vegetables in the fridge for these savory tortilla roll-ups.
Total prep time: 28 minutes Degree of difficulty: Easy Low-fat
1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat 1
tablespoon oil in large nonstick skillet over medium-high heat; add chicken
and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting
board; cover and keep warm.
2. Heat remaining 1 tablespoon of oil in skillet. Add garlic and cook 30
seconds. Stir in mushrooms. Sprinkle with 1/4 teaspoon salt and 1/8
teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and
ginger; cook 4 to 5 minutes until broccoli is tender and liquid has
evaporated.
3. Cut chicken into thin strips. Divide and arrange chicken and
mushroom-and-broccoli mixture on one half of each tortilla; roll up. Makes
PER SERVING Calories 340 Total Fat 11.5 g Saturated Fat 1.5 g Cholesterol
66 mg Sodium 1,008 mg Carbohydrates 26 g Protein 33 g
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar
19, 1998
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