Recipe - Chicken-Cheese Rolls

4 (3 oz) skinless boneless
chicken breasts
1 teaspoon Olive oil
2 tablespoon Minced onion
4 Sundried tomato halves (not
packed in oil); minced,
soaked in hot water and
drained
1/3 cup Nonfat ricotta cheese
1 One half ounce Finely minced fontina cheese
2 tablespoon Minced fresh flatleaf
parsley
One fourth teaspoon Dried oregano leaves
One fourth teaspoon Salt
1/8 teaspoon Black pepper
2 tablespoon Reducedcalorie tub
margarine; melted
1 tablespoon Skim milk
4 Sheets frozen phyllo dough;
thawed

submitted by: johanssen@matnet.com
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, 23 minutes, until soft. transfer onion to small bowl; stir in
tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper.

Spoon One fourth 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 1/8
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 2530 minutes, until chicken is
cooked through and crust is golden brown.

EACH SERVING PROVIDES: 1 fat; One half vegetable; 2 Three fourths proteins; One half 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@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 27 MAY 1996

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