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home > recipes > appetizers > chicken-cheese rolls
Title: Chicken-Cheese Rolls Categories: Poultry, Dairy, Cheese, Vegetables Yield: 4 servings 4 3 oz. skinless boneless chicken breasts 1 ts Olive oil 2 tb Minced onion 4 Sun-dried tomato halves (not packed in oil), minced, soaked in hot water and drained 1/3 c Nonfat ricotta cheese 1 1/2 oz Finely diced fontina cheese 2 tb Minced fresh flat-leaf parsley 1/4 ts Dried oregano leaves 1/4 ts Salt 1/8 ts Black pepper 2 tb Reduced-calorie tub margarine, melted 1 tb Skim milk 4 Sheets frozen phyllo dough, thawed Adjust oven racks to divide oven into thirds; preheat oven to 375F. Line large baking sheet with foil; spray with nonstick cooking spray. Place each chicken breast between 2 sheets of plastic wrap; with meat mallet, pound lightly to make thin, even ovals. Set chicken aside. In small skillet, heat oil; add onion. Cook over medium heat, stirring frequently, 2-3 minutes, until soft. transfer onion to small bowl; stir in tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper. Spoon 1/4 of the ricotta cheese mixture onto each chicken oval; fold sides of chicken over mixture, then roll up to enclose. In a small bowl, combine margarine and milk. Brush 1 phyllo sheet with 1/8 of the margarine mixture, then fold sheet in half. Place 1 chicken roll at one end of sheet; fold sides of sheet over chicken, then roll up to enclose. repeat, making 3 more rolls. Place rolls on prepared baking sheet; brush with remaining margarine mixture. Bake in upper third of oven 25-30 minutes, until chicken is cooked through and crust is golden brown. EACH SERVING PROVIDES: 1 fat; 1/2 vegetable; 2 3/4 proteins; 1/2 bread; 15 optional calories PER SERVING: 258 calories; 27g protein; 10g fat; 14g carbohydrate; 184mg calcium; 452mg sodium; 62mg cholesterol; 1 g dietary fiber

Chicken-Cheese Rolls


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keyword: chicken
keyword: cheese
keyword: rolls
recipes for appetizers
recipes by johanssen
Email Address:
(posted April 5, 1996)


Title:
Chicken-Cheese Rolls
Categories:
Poultry, Dairy, Cheese, Vegetables
Yield: 4 servings

4 3 oz. skinless boneless
chicken breasts
1 ts
Olive oil
2 tb Minced
onion
4 Sun-dried
tomato halves (not packed in oil), minced, soaked in hot water and drained
1/3 c Nonfat
ricotta
cheese
1 1/2 oz Finely diced
fontina
cheese
2 tb Minced fresh
flat-leaf parsley
1/4 ts Dried
oregano leaves
1/4 ts
Salt
1/8 ts Black pepper
2 tb Reduced-
calorie tub margarine, melted
1 tb
Skim milk
4
Sheets frozen phyllo dough, thawed

Adjust oven racks to divide oven into thirds; preheat oven to 375F.

Line large
baking sheet with foil; spray with nonstick cooking spray.

Place each
chicken breast between 2 sheets of plastic wrap; with meat mallet, pound lightly to make
thin, even ovals. Set chicken aside.

In small
skillet, heat oil; add onion. Cook over medium heat, stirring frequently, 2-3 minutes, until soft. transfer onion to small bowl; stir in tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper.

Spoon 1/4 of the
ricotta
cheese mixture onto each chicken oval; fold sides of chicken over mixture, then roll up to enclose.

In a small bowl,
combine margarine and milk. Brush 1 phyllo sheet with 1/8 of the margarine mixture, then fold sheet in half. Place 1 chicken roll at one end of sheet; fold sides of sheet over chicken, then roll up to enclose. repeat, making 3 more rolls.

Place rolls on prepared
baking sheet; brush with remaining margarine mixture. Bake in upper third of oven 25-30 minutes, until chicken is cooked through and crust is golden brown.

EACH SERVING PROVIDES: 1
fat; 1/2 vegetable; 2 3/4 proteins; 1/2 bread; 15 optional calories

PER SERVING: 258 calories; 27g protein; 10g
fat; 14g carbohydrate; 184mg calcium; 452mg sodium; 62mg cholesterol; 1 g dietary fiber


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