Chicken breast, skinless boneless, 4 oz. pieces
1 tsp Butter
1 Tbsp olive oil
3/4 cup mushrooms, white domestic, chopped fine
1/2 large Portobella mushrooms, diced
1/3 cup onion, diced
3 Tbsp red pepper, roasted diced
1 tsp garlic, minced
1 stalk celery, diced
1 Tbsp red wine
1/4 tsp dried thyme leaves
1/3 cup bread crumbs
1 tsp parsley, chopped
1/2 cup Cottage Cheese

 

 

Directions:
  Preheat oven to 425°F.
  Cover chicken breast with plastic wrap and pound thin. Reserve.
  In medium saucepan, heat butter and olive oil over medium heat.
  Add mushrooms, onion, peppers, garlic, and celery and cook, stirring constantly until vegetables are tender and dry.
  Pour in the red wine and thyme and continue to cook until wine has reduced by half.
  Remove from heat and stir in breadcrumbs and parsley, and season to taste with salt and pepper.
  Allow mixture to cool. Stir in cottage cheese.
  Place about 1/3-1/2 cup of stuffing in the middle of each breast. Roll each chicken breast, leaving the seam of each on the bottom.
  Place chicken into a roasting pan. Bake for 25- 30 minutes. Chicken breast is done when it reaches an internal temperature of 160°F.
  Allow to rest for 10 to 15 minutes before cutting.
 
Serving Suggestion: Slice along the width of the finished pieces to form medallions. Serve with grilled asparagus and saffron rice, along with a sour cream dressing or sauce of choice.
 
Per Serving: 112 Calories; 3g Fat; 16g Protein; 4g Carbohydrate; 35mg Cholesterol; 24mg Calcium; 1g Saturated Fat; 180mg Sodium