
Send a Meal BlogSunday, July 17 2011
Ingredients
1/2 cup shredded low-fat mozzarella cheese 1 2-1/2-ounce jar sliced mushrooms, drained 1/4 cup plain low-fat yogurt 1 tablespoon snipped chives 1 tablespoon snipped parsley 1 tablespoon chopped pimiento 4 small boneless skinless chicken breast halves (12 ounces total)1 tablespoon fine dry bread crumbs 1/8 teaspoon paprika 1 tablespoon plain low-fat yogurt Directions 1 For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento. 2 Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. 3 Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish. 4 Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings. Nutrition Facts Calories 205, Total Fat 6 g, Cholesterol 82 mg, Sodium 298 mg, Carbohydrate 4 g, Protein 32 g. Percent Daily Values are based on a 2,000 calorie diet Comments:
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