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Ingredients

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Directions

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  • Remove shells from the shrimp, reserving shells. Chop the shrimp and set aside. Remove stems from mushrooms and set aside. Chop mushroom caps. For filling, in a large skillet cook the shrimp, mushroom caps, green onions, walnuts, and garlic in 1 tablespoon of the oil over medium-high heat for 3 minutes or until shrimp turn opaque. Stir in bread crumbs, the 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

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  • Preheat oven to 350 degree F. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound lightly with a meat mallet to a rectangle 1/4- to 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper. Place 1/4 of the filling (about 1/2 cup) on one end of each chicken breast half and roll up, securing with wooden toothpicks.

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  • In the large skillet cook the chicken rolls in the remaining 1 tablespoon oil over medium heat for 2 to 3 minutes per side or until browned. Transfer to a 2-quart rectangular baking dish. Bake, uncovered, for 25 minutes or until chicken is tender and no longer pink and filling is 160 degree F.

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  • Meanwhile, for sauce, place the reserved shrimp shells and mushrooms stems in a medium saucepan. Add the wine, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain liquid through a fine mesh strainer; discard solids. Return liquid to saucepan. Stir in tomatoes. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes or until most of the liquid has evaporated. Remove from heat. Whisk in butter. Stir in cilantro and lemon juice.

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  • To serve, place 1 chicken roll on each of 4 dinner plates. Spoon sauce over rolls. Makes 4 servings.

Nutrition Facts

416 calories; 21 g total fat; 6 g saturated fat; 150 mg cholesterol; 659 mg sodium. 7 g carbohydrates; 1 g fiber; 42 g protein; 12 mg vitamin c; 71 mg calcium; 3 mg iron;

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