Chicken medallions

4 servings

Ingredients

Quantity Ingredient
1½ cup Sliced fresh Mushrooms
2 tablespoons Shredded Carrot
2 tablespoons Sliced Green Onion
2 tablespoons Finely chopped Celery
2½ teaspoon Lemon Juice
¼ teaspoon Dried Thyme, crushed
Tomato, peeled, seeded, chop
4 xes Chicken Breast halves *
½ teaspoon Instant Chicken Bouillon
1 tablespoon Cornstarch
¼ cup Skim Milk

Directions

* 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 1½ t of the lemon juice, half of the thyme, and ⅛ 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 ⅛" thick. Repeat with all chicken breasts. Sprinkle chicken with ⅛ t salt and dash pepper. Spoon ¼ 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 ½ 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 ½" 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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