Chicken with Herbed Cheese

YIELD Makes 4 servings
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INGREDIENTS

1	tablespoon butter
2	cups chopped fresh shiitake mushrooms
1	large shallot, minced
1/4	teaspoon dried thyme leaves
1/2	teaspoon salt, divided
1/2	teaspoon black pepper, divided
1/4	cup half-and-half
1/4	cup fat-free reduced-sodium chicken broth
4	boneless skinless chicken breasts (about 1/4 pound each), pounded or sliced 1/4 inch thick
1/4	cup reduced-fat garlic-and-herb spreadable cheese
4	thin slices (4 ounces) ham
1	tablespoon minced Italian parsley

PREPARATION:

Preheat oven to 350°F. Melt butter in medium skillet. Add mushrooms, shallot, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat 5 minutes or until mushrooms are tender. Add half-and-half and broth; simmer 5 minutes or until slightly thickened. Pour half of mixture into shallow ovenproof dish. Set remainder aside.
Place chicken breasts on work surface. Spread 1 tablespoon cheese down center of each breast. Top with 1 ham slice. Roll up; place chicken seam-side down over mushroom mixture in dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining mushroom mixture. Bake 20 to 25 minutes or until cooked through. Sprinkle with Italian parsley.

This recipe appears in: Chicken

NUTRITIONAL INFORMATION:

Serving Size:	1 chicken breast with 1/3 cup mushroom mixture
Fiber	1 g
Carbohydrate	4 g
Cholesterol	98 mg
Saturated Fat	5 g
Total Fat	9 g
Calories from Fat	34 %
Calories	241
Protein	34 g
Sodium	793 mg

DIETARY EXCHANGE:

Meat	4-1/2
Vegetable	1

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