Freezer Chicken Mushroom Rolls
Source of Recipe
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List of Ingredients
2 cups sliced mushrooms
4 teaspoons margarine
4 teaspoons flour
1 cup lowfat chicken broth
1 teaspoon lemon juice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup bell pepper -- chopped
2 cloves minced garlic
2 ounces croutons -- onion and garlic flavored type
2 eggs -- beaten
6 skinless boneless chicken breasts -- pounded thin
Recipe
In a large skillet, melt 2 teaspoons margarine. Add onion, celery,
green
pepper and garlic; saute until softened. Remove from heat. In another
skillet, melt 2 teaspoon margarine. Stir in mushrooms and cook until
softened, stirring frequently. Sprinkle flour over mushrooms; stir to
combine. Stir constantly over medium heat for 1 minute. Add broth and
lemon
juice to mushrooms. Cook for 2 minutes stirring frequently. Remove from
heat. Stir croutons and beaten eggs into onion mixture. Spread
vegetable
crouton mixture onto center of each thin chicken breast. Roll each
chicken
breast around filling. Secure each chicken roll with a toothpick and
place
seam-side down in a 9 x 13-inch baking pan. Cover, label and freeze.
Pour
mushroom sauce into labeled freezer bag. Attach to chicken roll pan.
Freeze.
To Serve: Thaw. Stir mushroom sauce to recombine. Add a small amount of
water to chicken broth, if too thick. Pour mushroom sauce over top of
chicken rolls. Tightly cover pan and bake at 350 degrees for 45 minutes
until chicken is cooked through. Serves 6.
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