Title: Chicken with almond duxelles
 Categories: Diabetic
      Yield: 8 Servings
 
    1/4 c  Olive oil
    1/4 c  Dry sherry
    3/4 lb Diced fresh mushrooms
      4 md Shallots; finely minced
      2    Garlic cloves; minced
      1 ts Minced fresh thyme
      1 ds Cayenne pepper
    1/2 c  Ground almonds
      1 ds Salt and pepper
      4    Whole boneless; skinless
           -chicken breasts, halved
           Paprika
    1/2 c  Low-fat sour cream
 
  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. Add the ground almonds,
  salt and pepper and saut‚ for 2 to 3 minutes . Divide the mixture
  into 8 portions and place each portion in the center of each chicken
  breast half. Fold over edges, roll up and place in a baking dish,
  seam side down, 1 inch apart. Place about 1 tablespoon of sour cream
  over each chicken roll and sprinkle with paprika. Bake at 350 degrees
  for 25 to 30 minutes or until chicken is tender. Transfer to a
  serving platter and serve.
  
  Exchanges: Lean Meat Exchange --4 Starch/Bread Exchange -- 1/2
  
  Calories -- 262 Calories from Fat -- 117 Total Fat -- 13g Saturated
  Fat -- 3g Cholesterol -- 72mg Sodium -- 101mg Carbohydrate -- 6g
  Dietary Fiber --
        1 g  Sugars -- 5g Protein -- 29g
  
  Recipe for Wednesday, 3/18/98
  
  This week's recipes are from the cookbook Easy & Elegant Entrees,
  featuring an array of quick-to-fix, good-for-you main dishes that
  taste like they took hours to prepare. You can order a copy of this
  and many other cookbooks from our online bookstore or call
  1-800-ADA-ORDER (1-800-232-6733).