Ingredients:
1/2 cup scallions, sliced
1 lb sliced mushrooms
2 tablespoons dry sherry
2 cups broccoli florets
6 chicken cutlets
2 ounces low-fat swiss cheese
shredded swiss cheese
shredded parmesan cheese
Directions:
Pound the chicken cutlets to make them very thin and “rollable”.
Saute scallions and mushrooms together with dry sherry until soft (about 5 minutes).
Add broccoli, then cover pan and simmer until tender.
To veggies add 2 ounces swiss cheese.
Cook and stir over low heat until cheese is melted.
Put about 1 tablespoon of veggie mix onto the center of each cutlet and roll it up; fasten with toothpick.
Lay cutlets in greased baking dish and bake at 350 degrees for 30 – 45 minutes or until no longer pink.
Sprinkle with shredded swiss and parmesean cheeses.
Place under the broiler just until cheese is melted.
Serve with rice and bread.
NOTE: Be sure to pound the cutlets thin. If they are not thin enough, they take longer to cook and do tend to be a little dry.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.