Vegetable Filled Chicken Breasts Recipe
Ingredients
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| Asparagus spears | 12 Small | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Frozen artichoke hearts | 1 Cup (16 tbs), chopped | |
| Pimiento | 1 Tablespoon, diced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Breadcrumbs | 3/4 Cup (16 tbs) | |
| 2 tablespoons reduced-calorie margarine | ||
| Vegetable cooking spray | ||
| Dash of paprika | ||
Directions
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Set aside.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus, cheese, and mushrooms evenly on chicken breasts.
Top evenly with artichoke and pimiento; sprinkle with salt and pepper.
Fold chicken over vegetable mixture, and secure with wooden picks.
Dip chicken in egg substitute, and dredge in breadcrumbs.
Melt margarine in a large nonstick skillet over medium heat.
Add chicken, and cook 6 to 8 minutes on each side or until browned.
Remove chicken from skillet, and place on a baking sheet.
Coat chicken with cooking spray; sprinkle with paprika.
Bake at 350° for 15 to 18 minutes or until golden.
Transfer chicken to a serving platter, and remove wooden picks.
Garnish with fresh chives, if desired.
Set aside.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus, cheese, and mushrooms evenly on chicken breasts.
Top evenly with artichoke and pimiento; sprinkle with salt and pepper.
Fold chicken over vegetable mixture, and secure with wooden picks.
Dip chicken in egg substitute, and dredge in breadcrumbs.
Melt margarine in a large nonstick skillet over medium heat.
Add chicken, and cook 6 to 8 minutes on each side or until browned.
Remove chicken from skillet, and place on a baking sheet.
Coat chicken with cooking spray; sprinkle with paprika.
Bake at 350° for 15 to 18 minutes or until golden.
Transfer chicken to a serving platter, and remove wooden picks.
Garnish with fresh chives, if desired.
Chef
