Yield: 4 Servings
|4||(3 oz) skinless boneless chicken breasts|
|1 teaspoon||Olive oil|
|2 tablespoons||Minced onion|
|4||Sun-dried tomato halves (not packed in oil); minced, soaked in hot water and drained|
|⅓ cup||Nonfat ricotta cheese|
|1½ ounce||Finely diced fontina cheese|
|2 tablespoons||Minced fresh flat-leaf parsley|
|¼ teaspoon||Dried oregano leaves|
|⅛ teaspoon||Black pepper|
|2 tablespoons||Reduced-calorie tub margarine; melted|
|1 tablespoon||Skim milk|
|4||Sheets frozen phyllo dough; thawed|
submitted by: johanssen@...
Adjust oven racks to divide oven into thirds; preheat oven to 375F. Line large baking sheet with foil; spray with nonstick cooking spray.
Place each chicken breast between 2 sheets of plastic wrap; with meat mallet, pound lightly to make thin, even ovals. Set chicken aside.
In small skillet, heat oil; add onion. Cook over medium heat, stirring frequently, 2-3 minutes, until soft. transfer onion to small bowl; stir in tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper.
Spoon ¼ of the ricotta cheese mixture onto each chicken oval; fold sides of chicken over mixture, then roll up to enclose.
In a small bowl, combine margarine and milk. Brush 1 phyllo sheet iwth ⅛ of the margarine mixture, then fold sheet in half. Place 1 chicken roll at one end of sheet; fold sides of sheet over chicken, then roll up to enclose. repeat, making 3 more rolls.
Place rolls on prepared baking sheet; brush with remaining maragarine mixture. Bake in upper third of oven 25-30 minutes, until chicken is cooked through and crust is golden brown.
EACH SERVING PROVIDES: 1 fat; ½ vegetable; 2¾ proteins; ½ bread; 15 optional calories
PER SERVING: 258 calories; 27g protein; 10g fat; 14g carbohydrae; 184mg calcium; 452mg sodium; 62mg cholesterol; 1 g dietary fiber DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 27 MAY 1996
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