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| RECIPE FOR CHICKEN MEDAILLONS |
Title: Chicken Medaillons
Category: Low Cal-fat Chicken Entree
Serves: 4
Ingredients:
| 1.50 | c | Sliced fresh Mushrooms | | 2.00 | T | Shredded Carrot | | 2.00 | T | Sliced Green Onion | | 2.00 | T | Finely chopped Celery | | 2.50 | t | Lemon Juice | | 0.25 | t | Dried Thyme, crushed | | 1.00 | x | Tomato, peeled, seeded, chop | | 4.00 | x | Chicken Breast halves * | | 0.50 | t | Instant Chicken Bouillon | | 1.00 | T | Cornstarch | | 0.25 | c | Skim Milk |
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.
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