| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 6 |
tb |
Teriyaki marinade; divided |
| 1/3 |
c |
Thinly sliced sweet onion |
| 1/3 |
c |
Shredded carrot |
| 1/3 |
c |
Shredded zucchini |
| 1/8 |
ts |
Dried tarragon |
|
|
Paprika |
INSTRUCTIONS
Rinse chicken with cold water and pat dry with paper towels. Place
between two sheets of plastic wrap and pound to flatten to about
1/4-inch thick. Place in recloseable plastic bag. Pour in 4 Tbls
marinade. Close bag and toss to coat well. Refrigerate for 20
minutes. In small bowl, combine vegetables and tarragon. Toss gently
to mix. Drain chicken and lay flat on cutting board; discard leftover
marinade. Divide vegetable mixture evenly over each breast. Roll up
each breast, enclosing filling and place seam down in a circle in an
8-inch round glass dish. Spoon remaining 2 Tbls marinade over
chicken; sprinkle with paprika. Cover with waxed paper. Microwave at
HIGH for 6 minutes or until done, basting with sauce and turning
roll-ups over about halfway through cooking time. Remove from
microwave; let stand for 2 minutes. Serve with rice, apple slices and
sweet potatoes. Refrigerate leftovers. Yield: 4 servings.
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