| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken/tur, Low fat, Main dishes, Eat-lf mail |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless Boneless Chicken Breast Halves, About 1 Lb |
| 1/2 |
c |
Apple, Pippin Or Rome, peeled, finely chopped |
| 1/2 |
c |
Whole-wheat bread crumbs, soft, 1 slice |
| 1/4 |
c |
Minced parsley, or any combo of basil, thyme, oregano |
| 1 |
ts |
Rosemary |
| 2 |
tb |
Green onion, finely chopped |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Lowfat Sour Cream, Or Nonfat Or Regular |
| 1 |
ts |
Oil |
|
|
Fresh apple slices, for garnish |
|
|
Fresh herb sprigs, for garnish |
INSTRUCTIONS
Pound chicken between plastic wrap until 1/4-inch thick. Combine apple,
bread crumbs, herbs, green onion, salt and pepper in a bowl and mix well.
Stir in sour cream. Place chicken breasts on a flat surface and divide herb
mixture evenly over the surface. Roll up, starting at a narrow end, and
place, seam side down, in a greased baking dish. (Chicken can be wrapped
and frozen at this point. Thaw in the refrigerator before cooking.)
Preheat oven to 350 degrees. Brush rolls with oil and bake about 30
minutes, or until cooked through. With a serrated knife, cut into 1/3-inch
slices and serve warm with any drippings spooned over the top. Or chill and
slice just before serving. Garnish with apple slices and herbs.
Serves 4.
This was very good. I really enjoyed the stuffing...
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
With permission from The San Jose Mercury News, 9/11/96
NOTES : Cal 174.2 Fat 3.7g Carb 12.4g Fib 2g Pro 22.7g Sod 241mg CFF 19%
Posted to Digest eat-lf.v097.n102 by Reggie Dwork <reggie@reggie.com> on
Apr 17, 1997
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