Ingredients Edit

Directions Edit

Filling Edit

  1. In a medium saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered).
  2. Drain.
  3. Stir in 1½ tsp of the lemon juice, half of the thyme, and ⅛ tsp pepper.
  4. Stir in tomato.

Chicken Edit

  1. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
  2. Pound with a meat mallet till ⅛" thick.
  3. Repeat with all chicken breasts.
  4. Sprinkle chicken with ⅛ tsp salt and dash pepper.
  5. Spoon ¼ of the filling onto each chicken piece.
  6. Fold in the sides; roll up.
  7. Secure with wooden toothpicks.
  8. Spray a med skillet with nonstick coating.
  9. Brown chicken over medium heat 3 – 4 minutes, turning occasionally.
  10. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water.
  11. Cover and simmer about 15 minutes or till chicken is no longer pink.
  12. Remove chicken.
  13. Combine cornstarch and milk.
  14. Add to skillet.
  15. Cook and stir till bubbly; cook 2 minutes more.
  16. Remove toothpicks.
  17. Cut chicken into ½" slices; arrange on top of sauce.

== Nutritional information 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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