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Ingredientes
- 1/4 c. low calorie margarine
- 2 Tbsp. fresh parsley -- chopped
- 1/4 tsp dry rosemary
- 1/8 tsp garlic pwdr
- 2 x boneless skinless chicken breasts - halved
- 2 Tbsp. skim lowfat milk plus 2 tsp.
- 3 1/2 Tbsp. fine breadcrumbs
- 3/4 x lemon -- cut into wedges Round wooden toothpicks
Direcciones
- Preparation:Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mix into 4 2 inch long sticks; freeze till hard. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or possibly rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the lowfat milk and coat thoroughly with breadcrumbs. Bake at 400F for 25 min till browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 107 | 69% |
| Total Fat 12.1g | 15% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 2.12g | |
| Cholesterol 14mg | 5% |
| Sodium 196mg | 8% |
| Potassium 105mg | 3% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.94g | 1% |
| Protein 6.53g | 10% |
