INGREDIENTS

INSTRUCTIONS

In a large skillet over medium heat, heat the olive oil and sherry. Add the
mushrooms, shallots, garlic, thyme and cayenne pepper. Cook, stirring
often, until mushrooms turn dark. Add the ground almonds, salt and pepper
and saut. for 2 to 3 minutes . Divide the mixture into 8 portions and place
each portion in the center of each chicken breast half. Fold over edges,
roll up and place in a baking dish, seam side down, 1 inch apart. Place
about 1 tablespoon of sour cream over each chicken roll and sprinkle with
paprika. Bake at 350 degrees for 25 to 30 minutes or until chicken is
tender. Transfer to a serving platter and serve.
Exchanges: Lean Meat Exchange --4 Starch/Bread Exchange -- 1/2
Calories -- 262 Calories from Fat -- 117 Total Fat -- 13g Saturated Fat --
3g Cholesterol -- 72mg Sodium -- 101mg Carbohydrate -- 6g Dietary Fiber --
1 g  Sugars -- 5g Protein -- 29g
Recipe for Wednesday, 3/18/98
This week's recipes are from the cookbook Easy & Elegant Entrees, featuring
an array of quick-to-fix, good-for-you main dishes that taste like they
took hours to prepare. You can order a copy of this and many other
cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98
NOTES : 8 servings/Serving size: 3-4 oz Tucked away inside these moist
chicken breasts is a surprising, crunchy filling of almonds, mushrooms and
shallots.
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 27,
1998

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