| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Low-cal, Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sliced fresh Mushrooms |
| 2 |
tb |
Sliced Green Onion |
| 2 1/2 |
ts |
Lemon Juice |
|
|
Tomato, peeled, seeded, chop |
| 1/2 |
ts |
Instant Chicken Bouillon |
| 1/4 |
c |
Skim Milk |
| 2 |
tb |
Shredded Carrot |
| 2 |
tb |
Finely chopped Celery |
| 1/4 |
ts |
Dried Thyme, crushed |
| 4 |
x |
Chicken Breast halves * |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
* 4 med (12 oz total) boned skinless chicken breast halves
For filling, in a med saucepan cook mushrooms, carrot, onion, and celery,
in a small amount of boiling water about 5 minutes or till tender (keep
pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the
thyme, and 1/8 t pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic
wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken
breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of
the filling onto each chicken piece. Fold in the sides; roll up. Secure
with wooden toothpicks.
Spray a med skillet with nonstick coating. Brown chicken over medium heat
3-4 minutes, turning occasionally. Add remaining lemon juice and remaining
thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15
minutes or till chicken is no longer pink. Remove chicken.
Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly;
cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices;
arrange on top of sauce.
***********************************************************
Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg
cholesterol, 192 mg sodium, 426 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
A Message from our Provider:
“Give God what’s right — not what’s left.”