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Vegetable-Stuffed Pork Chops
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Chicken Noodle Roll-Up
Yield: Makes 9 servings
Serve this colorful lasagna-like dish for a special occasion!
Ingredients:
9
uncooked lasagna noodles (about 9 ounces)
8
ounces boneless skinless chicken breasts, cut into chunks
Nonstick cooking spray
2
cups finely chopped broccoli
2
cups low-fat (1%) cottage cheese
1
egg
2
teaspoons minced fresh chives
1/4
teaspoon ground nutmeg
1/4
teaspoon black pepper
1
tablespoon reduced-fat margarine
2
tablespoons all-purpose flour
1
cup reduced-sodium chicken broth
1/2
cup fat-free (skim) milk
1/2
teaspoon dry mustard
1
medium tomato, seeded and chopped
Preparation:
1.
Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in single layer on aluminum foil.
2.
Preheat oven to 375°F. Place chicken in food processor or blender; process until finely chopped. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes or until chicken is no longer pink. Stir in broccoli; cook about 3 minutes or until broccoli is crisp-tender. Cool.
3.
Combine cottage cheese, egg, chives, nutmeg and black pepper in medium bowl. Stir in chicken mixture. Spread a generous 1/3 cup filling over each lasagna noodle. Roll up noodle, starting at short end. Place filled roll, seam side down, in 11X7-inch baking dish; set aside.
4.
Melt margarine in small saucepan. Stir in flour; cook 1 minute. Whisk in chicken broth, milk and mustard. Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set. Garnish as desired.
Nutritional Information:
| Serving Size: 1 roll-up | |
| Fiber | 2 g |
| Carbohydrate | 17 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 179 |
| Protein | 18 g |
| Sodium | 291 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 1 |
This recipe appears in:
Chicken
