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Ingredientes
- 1 jar apricot preserves -- (12 oz.)
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon ketchup
- 1/4 teaspoon dry mustard
- 8 boned -- skinned, split
- chicken breasts (about 2 lbs.)
- 2 tablespoons margarine or butter
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup thinly sliced mushrooms
- 1/2 cup chicken broth
- 1 1/4 cups All-Bran cereal
- 1 can water chestnuts -- (8 oz.) drained and
- chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sage
Direcciones
- Combine preserves, mayonnaise, ketchup and dry mustard. Set aside for
- sauce.
- Place each chicken breast between waxed paper. Pound to 1/8-inch thickness,
- being careful not to tear meat. Set aside.
- Melt margarine in medium fry pan. Add onions and celery. Cook over medium
- heat, stirring frequently until crisp-tender. Stir in mushrooms and cook 3 minutes
- longer.
- Combine chicken broth and all-bran cereal. Let stand about
- 1 minute or until cereal absorbs broth. Add onion mixture, water chestnuts,
- salt, pepper and sage, thoroughly mixing. Fill each breast with 1/4 cup filling. Roll,
- folding in sides. Place breasts seam-side down, in shallow 12 x 8-inch baking dish.
- Cover chicken with sauce.
- Bake, uncovered at 350° F about 45 minutes or until chicken is tender and no
- longer pink. Serve over hot rice if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 194 | |
| Calories from Fat 70 | 36% |
| Total Fat 7.92g | 10% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.54g | |
| Cholesterol 11mg | 4% |
| Sodium 261mg | 11% |
| Potassium 302mg | 9% |
| Total Carbs 24.82g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.75g | 1% |
| Protein 5.99g | 10% |
