Ingredients

1-1/2 C. sliced fresh mushrooms
2 Tbsp. shredded carrot
2 Tbsp. sliced green onion
2 Tbsp. finely chopped celery
2-1/2 tsp. lemon juice
1/4 tsp. dried thyme, crushed
1 tomato, peeled, seeded, chopped
4 medium (12 oz. total) boned skinless chicken breast halves
1/2 tsp. instant chicken bouillon
1 Tbsp. cornstarch
1/4 C. skimmed milk

Cooking Instructions

For filling, in a medium saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water for about 5 minutes or until tender (keep pan covered.) Drain. Stir in 1-1/2 tsp. of the lemon juice, half of the thyme, and 1/8 tsp. pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet until about 1/8-inch thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 tsp. salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a medium skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 C. water. Cover and simmer for about 15 minutes or until chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir until bubbly; cook for 2 minutes more. Remove toothpicks. Cut chicken into 1/2-inch slices; arrange on top of sauce.
 
 
May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.(Romans 15:13)