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Ingredients
- 4 x Boneless, skinless chicken breasts
- 6 Tbsp. Teriyaki marinade, divided
- 1/3 c. Thinly sliced sweet onion
- 1/3 c. Shredded carrot
- 1/3 c. Shredded zucchini
- 1/8 tsp Dry tarragon Paprika
Directions
- Rinse chicken with cool water and pat dry with paper towels. Place between two sheets of plastic wrap and lb. to flatten to about 1/4-inch thick. Place in recloseable plastic bag. Pour in 4 Tbls marinade. Close bag and toss to coat well. Chill for 20 min. In small bowl, combine vegetables and tarragon. Toss gently to mix. Drain chicken and lay flat on cutting board; throw away leftover marinade. Divide vegetable mix proportionately over each breast. Roll up each breast, enclosing filling and place seam down in a circle in an 8-inch round glass dish. Spoon remaining 2 Tbls marinade over chicken; sprinkle with paprika. Cover with waxed paper. Microwave at HIGH for 6 min or possibly till done, basting with sauce and turning roll-ups over about halfway through cooking time. Remove from microwave; let stand for 2 min. Serve with rice, apple slices and sweet potatoes. Chill leftovers.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 328g | |
| Calories 246 | |
| Calories from Fat 22 | 9% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 155mg | 6% |
| Potassium 774mg | 22% |
| Total Carbs 9.95g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.8g | 4% |
| Protein 43.98g | 70% |
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