Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Green Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup sliced fresh mushrooms
- 2 tbsp shredded carrot
- 2 tbsp sliced green onion
- 2 tbsp finely chopped celery
- 2 1/2 tsp lemon juice
- 1/4 tsp dried thyme, crushed
- tomato, peel, seed, chop
- 4 x chicken breast halves *
- 1/2 tsp instant chicken bouillon
- 1 tbsp cornstarch
- 1/4 cup skim milk
- =
Directions
4 med (12 oz 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 ½ 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 ¼ 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 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ 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 ½" slices; arrange on top of sauce