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I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Broccoli Mushroom Chicken Rolls

From member ......  I happened to come up w/this recipe because I had mushrooms and onions leftover from when I first created my "Pizza Chicken" and the flavor was a wonderful creamy buttery surprise.  The amounts of each veggie in each roll should depend on your personal taste and length of strip. This one is another hit w/the family, they don't even know that it has no salt!

  • chicken breasts, pounded to 1/8" thick
  • no salt seasoning or nsa poultry seasoning
  • 1 large garlic clove minced
  • 1 bunch broccoli (discard stems, separate florets)
  • 1 cup mushrooms, sliced
  • ¼ medium onion, sliced

Preheat oven to 400º F. Slice each breast lengthwise into 3 portions creating thick strips. (BMOS Note:  Please note that your portion depends upon the weight of the chicken breast, so we can’t say with certainty that each strip will be the proper sized portion.) Sprinkle with no salt seasoning or poultry seasoning and garlic. In the center of each strip (across the width) place a few pieces of onion.  The tips should be extended a little off both sides.
Place some broccoli florets on top of the onion slices alternating direction so that there are florets extending a little off both sides. Place the mushrooms on top of the broccoli. Fold the sides of the chicken over the veggie mixture forming a roll (for shorter strips you may need to secure with a toothpick.) Place each roll seam-side down in a non-stick baking pan. Sprinkle each roll  with Italian seasoning. Bake covered for 30 minutes, uncover and bake an additional 10 minutes.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack  A-B-C-D-E
Dinner A-B-C-D-E
PM Snack  A-D-E

This Recipe Contains:  Protein B, Free Veggies


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