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Ingredients
- 4 boneless, skinned chicken breast halves
- 1/4 pound mushrooms, sliced
- 1/2 c. cooking sherry wine
- 1/2 teaspoon dry dill weed
- 1 tbsp. lemon juice
- 1/2 c. evaporated skim lowfat milk
- 1/2 c. bread crumbs
Directions
- With a meat mallet, lb. the chicken breasts flat between 2 sheets of waxed paper. Saute/fry the mushrooms in sherry, lemon juice and dill weed. Cook till the wine is almost evaporated. Place 1/4 of the mix on each chicken breast and fold edges in. Roll the breasts in skim lowfat milk and then bread crumbs, covering well. Arrange in baking pan. Bake at 350 for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 402 | |
| Calories from Fat 66 | 16% |
| Total Fat 7.54g | 9% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 72mg | 24% |
| Sodium 333mg | 14% |
| Potassium 726mg | 21% |
| Total Carbs 36.44g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 13.68g | 9% |
| Protein 31.1g | 50% |
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