| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Chicken | 4 | Servings |
INGREDIENTS
| 4 | oz | Lowfat swiss cheese; sliced |
| 4 | oz | Lean ham slices |
| 4 | Boned and skinned chicken breast halves, pounded thin | |
| 3 | tb | Unbleached flour |
| 1 | ts | Paprika |
| 1 | tb | Reduced-calorie margarine |
| 1/2 | c | White wine; non-alcoholic |
| 1 | pk | Chicken broth; packet |
| 1 | tb | Cornstarch |
| 1 | c | Evaporated skim milk |
INSTRUCTIONS
TO COOK CHICKEN: Place one-fourth of the cheese and ham on top of each chicken breast. Roll up breasts to enclose filling; secure with toothpicks. Combine flour and paprika. Coat chicken with flour mixture. Coat a nonstick skillet with nonstick spray. Add margarine and heat until melted. Add chicken and cook until browned on all sides, about 4 minutes. Stir in wine and broth mix. Reduce heat to low. Cover and cook until chicken is cooked through, about 10 minutes. Remove chicken from pan. Keep it warm. TO MAKE SAUCE: Stir cornstarch into milk. Gradually stir milk mixture into pan. Cook, stirring constantly, until sauce thickens slightly, about 2 minutes. Spoon sauce over chicken. Per serving: 304 Calories; 6g Fat (20% calories from fat); 40g Protein; 16g Carbohydrate; 76mg Cholesterol; 926mg Sodium NOTES : Each satisfying serving of the new and improved version featured here has under 8 grams of fat and almost half the sodium of the original, with all the sophisticated flavors you've come to love. And as a bonus, our recipe is so easy to prepare that there's no reason you can't enjoy this updated French classic any day of the week. Recipe by: Prevention Magazine Posted to Digest eat-lf.v097.n187 by <ebburtis@ix.netcom.com> on Jul 24, 97
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