Got this off our local noon news today.. Sounds like it's right up our alley.. I've changed it around so that it fits our dietary requirements.

Chicken Kiev Roll-Ups
Air Date: 1/16/2007
6 servings
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1 tablespoon dried parsley
1 tablespoon dried chives
1/2 teaspoon garlic powder
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
1/2 teaspoon Morton's Lite Salt/Or salt-alternative
1/2 teaspoon black pepper
3 tablespoons butter/butter substitute, cut into 6 equal slices
1 tablespoon Lite bread crumbs(LAWL recipe) - seasoned with spices/herbs of your choice
1/8 teaspoon paprika
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Preheat the oven to 350°F. Coat a 6-cup muffin tin with non-fat cooking spray.

In a small bowl, combine the parsley, chives, and garlic powder; set aside.

Season both sides of each chicken breast with the Lite salt and pepper then sprinkle 1 teaspoon of the parsley mixture on one side of each breast.

Place a slice of butter/butter substitute (ala Smart Balance) in the center of each piece of chicken and tightly roll up each breast, tucking in the sides as you roll. Place the rolls seam-side down in the muffin cups then sprinkle with the bread crumbs and paprika.

Bake for 25 to 30 minutes, or until no pink remains in the chicken and the juices run clear. Serve immediately.

I would say that one serving would equal: 1P, 1Fat, 1/2Starch (1 Tbsp of breadcrumbs split between 6 breasts hardly seems to count as a starch in my book!)

I'm going to try this later this week, I think.. I'll let you know how it turns out...

That just looked too good. I submitted it to the LA Chef for a makeover (i.e., tell me the exchanges) and I will post when I receive.

Cool.. Let's hope it comes out to what I thought it might..
Thanks!

Good day! Thank you again for submitting your recipe. Below you will find our LA Chef modifications:

Recipe Name: Chicken Kiev Roll Ups

Ingredients:
1 Tbsp. dried parsley
1 Tbsp. dried chives
1/2 tsp. garlic powder
6 (6 or 8 oz.)boneless, skinless chicken breast halves, size according to plan, pounded to 1/4-inch thickness
1/2 tsp. Morton's Lite Salt®
1/2 tsp. black pepper
6 Tbsp. light butter, cut into 6 equal slices
1 Tbsp. bread crumbs - seasoned with spices/herbs of your choice
1/8 tsp. paprika


Preparation:

Preheat the oven to 350°F. Coat a 6-cup muffin tin with cooking spray.

In a small bowl, combine the parsley, chives, and garlic powder; set aside.

Season both sides of each chicken breast with the Morton Lite Salt® and pepper then sprinkle 1 tsp. of the parsley mixture on one side of each breast.

Place a slice of light butter in the center of each piece of chicken and tightly roll up each breast, tucking in the sides as you roll. Place the rolls seam-side down in the muffin cups then sprinkle with the bread crumbs and paprika.

Bake for 25 to 30 minutes, or until no pink remains in the chicken and the juices run clear. Serve immediately



Makes: 6 servings

Serving size: 1 chicken breast

LA Exchange: 1 Protein, 1 Fat

Please remember to use this recipe in moderation while in your weight loss program for continued success.

Enjoy!

LA Chef

Sounds pretty similar to the way I posted.. Very cool..

I haven't tried it yet, but plan to do so soon...

And no starch!