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Chicken Roll-Ups




Source of Recipe


internet


List of Ingredients




2 Tbsp vegetable oil, divided
1/4 c finely chopped yellow onion
1/2 c finely chopped mushrooms plus 1-1/2 c quartered mushrooms
1/2 c finely chopped frozen broccoli flowerets, thawed, plus 1 c whole frozen broccoli flowerets, thawed
1 Tbsp grated parmesan cheese
1 tsp dried basil
1/8 tsp freshly ground black pepper
4 chicken cutlets (4 ounces each), 1/4-inch thick
1 pkg (10 ounces) frozen baby carrots, thawed
1 c reduced-sodium chicken broth

Recipe



1. In a large nonstick skillet, heat 1 tbsp of oil over medium heat. Add the onion, chopped mushrooms, and chopped broccoli. Cook, stirring until softened, about 5 minutes. Remove from heat; stir in Parmesan, basil and pepper.

2. Divide onion mixture and spread evenly over each cutlet. Starting with a short end, tightly roll cup cutlets, jelly-roll style. Secure with toothpicks.

3. Wipe fat from skillet with paper towels. Heat remaining oil in skillet over medium-high heat. Add chicken; cook, turning frequently, until browned, about 4 minutes.

4. Add quartered mushrooms, broccoli flowerets, carrots, and broth to skillet. Bring to a boil. Reduce heat to medium-low. Cook, covered, until chicken is tender, about 10 minutes. Serve immediately.

Serves 4 Per Serving: Calories: 259)33% from fat) Carbohydrates: 12g Protein: 30g Sodium: 307mg Fat: 10g Cholesterol: 68mg