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Ingredients
1 cup sliced mushrooms
2 tsp each margarine, divided, and all-purpose flour
1 packet instant chicken broth and seasoning mix,
dissolved in ½ cup hot water
½ tsp lemon juice
¼ cup each diced onion, celery and green bell pepper
1 small garlic clove, minced
1 ounce onion and garlic-flavored croutons
1 egg, beaten
2 thin chicken cutlets (3 ounces each), pounded to 1/8 inch thickness
Method
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In 1-quart microwavable shallow casserole combine mushrooms and 1 tsp
margarine and microwave on High (100%) for 4 minutes, until softened,
stirring once halfway through cooking.
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Sprinkle flour over mushrooms and stir to combine; microwave on High
for 1 minute.
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Add dissolved broth mix and lemon juice and stir to combine.
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Microwave on High for 2 minutes, stirring once halfway through cooking.
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Transfer to bowl and set aside.
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In same casserole combine vegetables, remaining tsp margarine and the
garlic; cover with vented plastic wrap and microwave on High for 3
minutes, until vegetables are softened, stirring once halfway through
cooking.
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Add croutons and egg and stir to combine.
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Spread half of
crouton mixture onto center of each chicken cutlet; carefully roll each
cutlet crosswise to enclose filling and secure each with a toothpick.
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Arrange chicken rolls, seam-side down in same casserole; cover with
vented plastic wrap and microwave on High for 3½ minutes, until chicken
is tender, rotating casserole ½ turn halfway through cooking.
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Pour
mushroom mixture over chicken and microwave on High for 30 seconds,
until thoroughly heated.
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MAKES 2 SERVINGS.
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