 |
| Cheese/Herb Chicken Medallions---serves 6---(6.3 gms fat-217 cal./serving) | |
|---|---|
| 6 boneless chicken breasts, about 5 ounces each | freshly ground black pepper |
| 1 tablespoon finely chopped fresh chives | ¼ teaspoon paprika |
| 1 tablespoon finely chopped basil | 3 ounces part-skim mozzarella cheese, shredded |
Garnish |
|
| 2 carrots | |
| 2 tablespoons Pesto | |
Preheat oven to 400° F.
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 ½-inch medallions and arrange on a bed of carrot curls.
Top each medallion with a little Pesto Sauce. ENJOY
