Serves: 8
Total Calories: 181
1. In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme, and cayenne pepper. Cook, stirring often, until mushrooms turn dark.
2. Add the ground almonds, salt, and pepper and sauté for 2-3 minutes. Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold edges over, roll up, and place in a baking dish, seam side down, 1 inch apart.
3. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350°F for 25-30 minutes or until the chicken is tender. Transfer to a serving platter and serve.
EXCHANGES
1/2 Starch
4 Lean Meat
NUTRITION FACTS
Calories 262
Calories from Fat 117
Total Fat 13 grams
Saturated Fat 3 grams
Cholesterol 72 milligrams
Sodium 101 milligrams
Total Carbohydrate 6 grams
Dietary Fiber 1 gram
Sugars 5 grams
Protein 29 grams
This Chicken With Almond Duxelles recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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