INGREDIENTS

INSTRUCTIONS

submitted by: johanssen@matnet.com
Adjust oven racks to divide oven into thirds; preheat oven to 375F.  Line
large baking sheet with foil; spray with nonstick cooking spray.
Place each chicken breast between 2 sheets of plastic wrap; with meat
mallet, pound lightly to make thin, even ovals.  Set chicken aside.
In small skillet, heat oil; add onion.  Cook over medium heat, stirring
frequently, 2-3 minutes, until soft.  transfer onion to small bowl; stir in
tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper.
Spoon 1/4 of the ricotta cheese mixture onto each chicken oval; fold sides
of chicken over mixture, then roll up to enclose.
In a small bowl, combine margarine and milk.  Brush 1 phyllo sheet iwth 1/8
of the margarine mixture, then fold sheet in half.  Place 1 chicken roll at
one end of sheet; fold sides of sheet over chicken, then roll up to
enclose. repeat, making 3 more rolls.
Place rolls on prepared baking sheet; brush with remaining maragarine
mixture.  Bake in upper third of oven 25-30 minutes, until chicken is
cooked through and crust is golden brown.
EACH SERVING PROVIDES: 1 fat; 1/2 vegetable; 2 3/4 proteins; 1/2 bread; 15
optional calories
PER SERVING:  258 calories; 27g protein; 10g fat; 14g carbohydrae; 184mg
calcium; 452mg sodium; 62mg cholesterol; 1 g dietary fiber
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 27 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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