Chicken with almond duxelles

Yield: 8 Servings

Measure Ingredient
¼ cup Olive oil
¼ cup Dry sherry
¾ pounds Diced fresh mushrooms
4 mediums Shallots; finely minced
2 \N Garlic cloves; minced
1 teaspoon Minced fresh thyme
1 dash Cayenne pepper
½ cup Ground almonds
1 dash Salt and pepper
4 \N Whole boneless; skinless chicken breasts, halved
\N \N Paprika
½ cup Low-fat sour cream

In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme and cayenne pepper. Cook, stirring often, until mushrooms turn dark. Add the ground almonds, salt and pepper and saut‚ for 2 to 3 minutes . Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold over edges, roll up and place in a baking dish, seam side down, 1 inch apart. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until chicken is tender. Transfer to a serving platter and serve.

Exchanges: Lean Meat Exchange --4 Starch/Bread Exchange -- ½ Calories -- 262 Calories from Fat -- 117 Total Fat -- 13g Saturated Fat -- 3g Cholesterol -- 72mg Sodium -- 101mg Carbohydrate -- 6g Dietary Fiber -- 1 g Sugars -- 5g Protein -- 29g Recipe for Wednesday, 3/18/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 8 servings/Serving size: 3-4 oz Tucked away inside these moist chicken breasts is a surprising, crunchy filling of almonds, mushrooms and shallots.

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Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 27, 1998

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