A delicious, low GI recipe from Deanie Comeaux Bahan’s cookbook, Sugar free New Orleans: A cookbook based on the Glycemic Index.
Ingredients
- 1/2 lb. fresh mushrooms
- 8 whole chicken breasts without bones
- 8 thin slices lean ham
- 8 slices mozzarella cheese
- Salt and cayenne to taste
- Paprika or oregano
- 1/3 cup olive oil
- 3 tblsp. chopped green onions
- 2 cups light sour cream
Clean mushrooms and slice into thick slices. Set aside.
Clean chicken, removing skin and as much of the fat as possible. Pat dry. Slit breasts lengthwise, but not all the way through, to form a pocket.
Put the ham and the cheese inside the pocket. Season with salt and pepper.
Roll the chicken up with the opening to the inside. Secure with a toothpick.
Sprinkle each roll generously with paprika or oregano.
Heat the olive oil in a heavy frying pan and brown the chicken rolls. Remove the chicken with a slotted spoon to a casserole dish.
In the remaining olive oil, sauté the mushrooms and green onions for about 5 minutes on medium heat.
Add sour cream and blend well. Pour the sour cream and mushroom mixture over the chicken.
Cover tightly with foil and bake at 350 degrees for 55 minutes or until done.
Let me know what you think of this one!
