Recipe - Chicken Medaillons

1 One half cup Sliced fresh Mushrooms
2 tablespoon Sliced Green Onion
2 One half teaspoon Lemon Juice
Tomato, peeled, seeded, chop
One half teaspoon Instant Chicken Bouillon
One fourth cup Skim Milk
2 tablespoon Shredded Carrot
2 tablespoon Finely chopped Celery
One fourth teaspoon Dried Thyme, crushed
4 x Chicken Breast halves *
1 tablespoon Cornstarch

* 4 med (12 ounce 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 One half 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 One fourth 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
34 minutes, turning occasionally. Add remaining lemon juice and remaining
thyme, bouillon granules, and One half 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.
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Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg
cholesterol, 192 mg sodium, 426 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip