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with Mushrooms
By Dr. Donald S. Robertson and Carol P. Robertson
Two servings
Preparation time: 55 minutes2 large dried shiitake mushrooms
½ cup fresh mushrooms, minced (3 ounces)
2 chicken breasts (7-ounces each), skinned, boned, cut in half
½ teaspoon salt
1 teaspoon lemon juice
4 teaspoons mince red onion
½ teaspoon fines herbes
½ cup defrosted artichoke hearts sliced ¾ inch thick (3.5 ounces). If you use canned or bottled variety, drain and rinse well before using.
½ teaspoon garlic
Garnish: 1/8 teaspoon each fines herbes and pepper
Boil ½ cup water. Add shiitake mushrooms. Turn off heat, cover and let stand 30 minutes. Remove mushrooms from water. Cut off and discard tough stems. Mince all mushrooms.
Pound chicken breasts between 2 pieces of plastic wrap, using a mallet or the edge of a plate. Breasts should be approximately 4 inches by 6 inches. Sprinkle with half the salt.
Combine mushrooms, lemon juice, remaining salt, red onion, and herbs. Mix well and divide between chicken breasts. Roll up breasts and place seam-side down on a piece of foil 18 inches by 12 inches. Surround the rolls with artichoke hearts sprinkled with garlic. Top with red onion, the remaining fine herbs and pepper. Seal foil, crimping lightly, and bake at 350 for 35 minutes.
Remove chicken rolls from foil. Slice each into five pieces and place cut sides up in a row on a plate. Arrange artichoke hearts on either side and pour juices over chicken.
| CAL | CHO | PR | FAT | |
| Recipe Totals | 459 | 12 | 87 | 6 |
| Serving Totals | 230 | 6 | 44 | 3 |
Home | back to recipe page Copyright © 1996-2005 Donald S. Robertson M.D, M.Sc.,
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Southwest Bariatric Nutrition Center unless otherwise stated.
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Southwest Bariatric Nutrition Center
Scottsdale, Arizona