Title: Chicken Medallions
Categories: Diet Entree Poultry
Yield: 4 Servings
| 1 1/2 | c | Sliced fresh Mushrooms |
| 2 | tb | Shredded Carrot |
| 2 | tb | Sliced Green Onion |
| 2 | tb | Finely chopped Celery |
| 2 1/2 | ts | Lemon Juice |
| 1/4 | ts | Dried Thyme, crushed |
| | | Tomato, peeled, seeded, chop |
| 4 | x | Chicken Breast halves * |
| 1/2 | ts | Instant Chicken Bouillon |
| 1 | tb | Cornstarch |
| 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.