Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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