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Chicken Breasts Miyako

Microwaverina's picture
Ingredients
  Whole chicken breasts 2 Pound, skinned boned and split
  Dijon style mustard 2 Teaspoon
  Chinese pea pods 8
  Sweet red pepper 1 Small, cut into julienne strips
  Brie cheese 4 Ounce
  Cornstarch 1 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Green onion 1 , chopped
  Lemon juice 1 Tablespoon
Directions

Lightly pound each chicken breast with meat mallet.
Spread one side with mustard, and top with two pea pods and one-fourth the pepper strips.
Cut Brie into 4 pieces.
Place over red pepper strips.
Roll up each chicken breast and place in 1-quart micro-proof casserole.
Set aside.
Combine cornstarch, broth, and lemon juice in 1-cup glass measure.
Stir until corn-starch dissolves.
Cook on HI, 1 minute.
Stir.
Pour hot broth mixture over chicken.
Sprinkle onion over chicken.
Cover with casserole lid and cook on 70, 6 to 8 minutes, or until chicken is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
4

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