Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Sliced fresh Mushrooms Chopped
2 tb Shredded Carrot Chicken Breast halves *
2 tb Sliced Green Onion 1/2 ts Instant Chicken Bouillon
2 tb Finely chopped Celery Granules
2 1/2 ts Lemon Juice 1/2 c Water
1/4 ts Dried Thyme -- crushed 1 tb Cornstarch
Tomato, peeled, seeded -- 1/4 c Skim Milk

* 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.

Recipe By : Better Homes and Gardens, "Diet Recipe Card Library"

From: Marjorie Scofield Date: 05-02-95 (160) Fido:
Recipes

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