Vegetable Filled Chicken Breasts
|Skinned boned chicken breast halves||24 Ounce (Six 4 Ounce Pieces)|
|Asparagus spears||12 Small|
|Shredded non fat mozzarella cheese||4 1⁄2 Ounce (1 Cup Plus 2 Tablespoons)|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Frozen artichoke hearts||1 Cup (16 tbs), thawed, drained, and chopped|
|Diced pimiento||1 Tablespoon|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Fine dry breadcrumbs||3⁄4 Cup (12 tbs)|
|Reduced calorie margarine||2 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus, cheese, and mushrooms evenly on chicken breasts.
Top evenly with artichoke and pimiento; sprinkle with salt and pepper.
Fold chicken over vegetable mixture, and secure with wooden picks.
Dip chicken in egg substitute, and dredge in breadcrumbs.
Melt margarine in a large nonstick skillet over medium heat.
Add chicken, and cook 6 to 8 minutes on each side or until browned.
Remove chicken from skillet, and place on a baking sheet.
Coat chicken with cooking spray; sprinkle with paprika.
Bake at 350° for 15 to 18 minutes or until golden.
Transfer chicken to a serving platter, and remove wooden picks.
Garnish with fresh chives, if desired.