1 1/2 c Sliced fresh Mushrooms
2 tb Shredded Carrot
2 tb Sliced Green Onion
2 tb Finely chopped Celery
2 1/2 ts Lemon Juice
1/4 ts Dried Thyme, crushed
Tomato, peeled, seeded, chop 4 x Chicken Breast halves *
1/2 ts Instant Chicken Bouillon
1 tb Cornstarch
1/4 c Skim Milk
* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8″ thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining
thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2″ slices; arrange on top of sauce. *********************************************************** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol,
192 mg sodium, 426 mg potassium.