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Name: Chicken with Sun-Dried Tomatoes And Shiitake Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Freshly-chopped basil; 4 tb Dry white wine; 2 tb Diced shallots; 4 Whole Chicken breasts; boned; 1/3 c Diced shallots; 20 md Shiitake mushrooms; sliced; 16 Sun-dried tomatoes; sliced; 1 tb Potato starch; Salt to taste; 2 c Chicken broth; 1 c Non-dairy creamer

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INGREDIENTS

=== MARINADE ===
2 tb Freshly-chopped basil
4 tb Dry white wine
2 tb Diced shallots
=== CHICKEN ===
4 Whole Chicken breasts; boned
1/3 c Diced shallots
20 md Shiitake mushrooms; sliced
16 Sun-dried tomatoes; sliced
1 tb Potato starch
Salt ; to taste
2 c Chicken broth
1 c Non-dairy creamer

Servings

INSTRUCTIONS

To make the marinade, mix the basil, wine, oil and the shallots in a small bowl. Mash the chicken with a wooden pounder and place in marinade. Melt the oil in a frying pan. Add the shallots and the mushrooms, and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste. Remove from the heat. Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled. Bake in a preheated, 400 degree oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion. To make the sauce, return the remaining half of the mushroom mixture to a saute pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough non-dairy creamer to make a sauce. If the sauce has too much liquid add a pinch of potato starch. Place the chicken on the plate, cover with the sauce, and serve. This recipe yields 8 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8862 broadcast 04-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton

NOTES

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Chicken with Sun-Dried Tomatoes And Shiitake Mushrooms

=== MARINADE ===
2 tb Freshly-chopped basil
4 tb Dry white wine
2 tb Diced shallots
 === CHICKEN ===
4 Whole Chicken breasts; boned
1/3 c Diced shallots
20 md Shiitake mushrooms; sliced
16 Sun-dried tomatoes; sliced
1 tb Potato starch
 Salt to taste
2 c Chicken broth
1 c Non-dairy creamer

To make the marinade, mix the basil, wine, oil and the shallots in a  small bowl. Mash the chicken with a wooden pounder and place in  marinade. Melt the oil in a frying pan. Add the shallots and the  mushrooms, and stir until the mushrooms are soft. Add the sun-dried  tomatoes and a tablespoon or so of the potato starch if the sauce has  too much liquid. Add salt to taste. Remove from the heat. Separate  half the mushroom mixture to fill the chicken breasts. Place 1/4 of  this mixture on one end of each breast and roll like a jelly roll on  the diagonal so both ends are filled. Bake in a preheated, 400 degree  oven for 25 minutes or until done. Cut each breast into 6 slices on  the diagonal, allowing 3 slices per portion. To make the sauce,  return the remaining half of the mushroom mixture to a saute pan. Add  the chicken broth and stir over a low heat. Continuing to stir, add  enough non-dairy creamer to make a sauce. If the sauce has too much  liquid add a pinch of potato starch. Place the chicken on the plate,  cover with the sauce, and serve. This recipe yields 8 servings.    Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK - (Show # CL-8862 broadcast 04-13-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-10-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (429g)
Recipe Makes: 8 Servings

Calories: 147
Calories from Fat: 18 (12%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 68.4mg		21 %
Sodium 1767.2mg		61 %
Potassium 394.3mg		10 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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