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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 5 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe came from Deanie Comeaux Bahan's cookbook, Sugarfree New Orleans: A cookbook based on the Glycemic Index. Ingredients:
1/2 lb fresh mushrooms |
8 whole chicken breasts, without bones |
8 slices lean ham (thin slices) |
8 slices mozzarella cheese |
salt |
cayenne |
paprika |
1/3 cup olive oil |
3 tablespoons chopped green onions |
2 cups light sour cream |
Directions:
1. Clean mushrooms and slice into thick slices. Set aside.
2. Clean chicken, removing skin and all fat. Pat dry. Slit breasts.
3. lengthwise, but not all the way through, to form a pocket. Put the.
4. ham and the cheese inside the pocket. Season with salt and pepper.
5. Roll the chicken up with the opening to the inside. Secure with a.
6. toothpick. Sprinkle each roll generously with paprika. Heat the olive.
7. oil in a heavy frying pan and brown the chicken rolls. Remove the.
8. chicken with a slotted spoon to a casserole dish.
9. In the remaining olive oil, sauté the mushrooms and green onions.
10. for about 5 minutes on medium heat. Add sour cream and blend.
11. well. Pour the sour cream and mushroom mixture over the chicken.
12. Cover tightly with foil and bake at 350 degrees for 55 minutes or.
13. until done.
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