Recipe - Chicken With Almond Duxelles

One fourth cup Olive oil
One fourth cup Dry sherry
Three fourths pound Diced fresh mushrooms
4 md Shallots; finely minced
2 Garlic cloves; minced
1 teaspoon Minced fresh thyme
1 ds Cayenne pepper
One half cup Ground almonds
1 ds Salt and pepper
4 Whole boneless; skinless
chicken breasts, halved
Paprika
One half cup Lowfat sour cream

In a large skillet over medium heat, heat the olive oil and sherry. Add the
mushrooms, shallots, garlic, thyme and cayenne pepper. Cook, stirring
often, until mushrooms turn dark. Add the ground almonds, salt and pepper
and saut‚ for 2 to 3 minutes . Divide the mixture into 8 portions and place
each portion in the center of each chicken breast half. Fold over edges,
roll up and place in a baking dish, seam side down, 1 inch apart. Place
about 1 tablespoon of sour cream over each chicken roll and sprinkle with
paprika. Bake at 350 degrees for 25 to 30 minutes or until chicken is
tender. Transfer to a serving platter and serve.

Exchanges: Lean Meat Exchange 4 Starch/Bread Exchange 1/2

Calories 262 Calories from Fat 117 Total Fat 13g Saturated Fat
3g Cholesterol 72mg Sodium 101mg Carbohydrate 6g Dietary Fiber
1 g Sugars 5g Protein 29g

Recipe for Wednesday, 3/18/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring
an array of quicktofix, goodforyou main dishes that taste like they
took hours to prepare. You can order a copy of this and many other
cookbooks from our online bookstore or call 1800ADAORDER
(18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98

NOTES : 8 servings/Serving size: 34 ounce Tucked away inside these moist
chicken breasts is a surprising, crunchy filling of almonds, mushrooms and
shallots.

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 27,
1998