CHICKEN MEDALLIONS


1 1/2 cups mushrooms; sliced

2 tablespoons carrot; shredded

2 tablespoons green onion; sliced

2 tablespoons celery; finely chopped

2 1/2 tablespoons lemon juice

1/4 teaspoon dried thyme leaves; crushed

1 single tomato; peeled, seeded & chopped

4 medium boneless, skinless chicken breasts

1/2 teaspoon chicken bouillion granules

1 tablespoon cornstarch

1/4 cup 2% low-fat milk

1/8 teaspoon pepper

salt & freshly ground black pepper; to taste

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1. For filling, in a medium saucepan, cook mushrooms, carrot, onion and
celery in a small amount of boiling water about 5 minutes or until tender
(keep pan covered). Drain.

2. Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme and 1/8
teaspoon pepper. Stir in tomato.

3. Place one chicken breast half, boned side up, between 2 sheets of
plastic wrap. Pound with a meat mallet until 1/8-inch thick. Repeat with
all chicken breasts. Sprinkle chicken with 1/8 teaspoon salt and dash of
pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the
sides; roll up. Secure with wooden toothpicks.

4. Spray a medium skillet with non-stick cooking spray. Brown chicken over
medium heat 3 to 4 minutes, turning occasionally. Add remaining lemon juice
and remaining thyme, bouillion granules and 1/2 cup water. Cover and simmer
about 15 minutes or until chicken is no longer pink inside. Remove chicken.

5. Combine cornstarch and milk. Add to skillet. Cook and stir until bubbly;
cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices;
arrange on top of sauce.

Yields 4 servings

CALORIES: 174; PROTEIN: 28g; CARBS: 6g; FAT: 3g; SODIUM: 192mg; CHOL: 73mg.
