Title: Chicken-Cheese Rolls
Categories: Poultry
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

submitted by: johanssen@matnet.com
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 iwth 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 maragarine
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 carbohydrae; 184mg
calcium; 452mg sodium; 62mg cholesterol; 1 g dietary fiber

DAVE

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 27 MAY 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.