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Ingredients Jump to Instructions ↓

  1. 1/2 c Sliced fresh Mushrooms

  2. 2 T Shredded Carrot

  3. 2 T Sliced Green Onion

  4. 2 T Finely chopped Celery

  5. 1/2 t Lemon Juice

  6. 1/4 t Dried Thyme, crushed

  7. 1 x Tomato, peeled, seeded, chop

  8. 4 x Chicken Breast halves *

  9. 1/2 t Instant Chicken Bouillon

  10. 1 T Cornstarch

  11. 1/4 c Skim Milk

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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