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Cheese Or Herb Chicken Medallions Recipe
|Boneless chicken breasts||30 Ounce, all visible fat removed (6 Breast Halves, 5 Ounce Each)|
|Finely chopped fresh chives/1 teaspoon dried chives||1 Tablespoon|
|Finely chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Black pepper||To Taste|
|Part-skim mozzarella cheese||3 Ounce, shredded|
|Carrots||2 (For Garnish)|
|Pesto||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1355 Calories from Fat 345
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 14.2 g71%
Trans Fat 0.2 g
Cholesterol 547.7 mg182.6%
Sodium 1422.7 mg59.3%
Total Carbohydrates 18 g5.8%
Dietary Fiber 4.8 g19.1%
Sugars 7.2 g
Protein 219 g438.8%
Vitamin A 461.5% Vitamin C 49.9%
Calcium 84.6% Iron 44.3%
*Based on a 2000 Calorie diet
Place chicken breasts on a flat surface; pat dry.
Evenly sprinkle each breast with herbs, pepper and paprika.
Form cheese into six loose balls and place one in the center of each breast.
Roll chicken around cheese and tie with string to keep together, making sure that the ends are tucked in and tied to prevent the cheese from oozing out.
Place in an ungreased baking dish.
Bake 15 to 20 minutes, or until meat has turned white throughout.
While chicken is baking, prepare carrot curls for garnish.
Using a potato parer, pare carrots lengthwise into long, fine strips and soak in ice water for at least 10 minutes.
Drain and pat dry.
Allow chicken to cool for about 10 minutes.
To serve, cut each breast into 1/2-inch medallions and arrange on a bed of carrot curls.
Top each medallion with a little Pesto Sauce.