1 C. sharp cheddar, grated

1/4 C. toasted almonds, chopped

2 green onions, sliced

4-6 slices turkey bacon

1 T. olive oil

2 T. butter

2 T. flour

1 1/4 C. skim milk

2 T. grain mustard

Salt and pepper to taste

 

Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks.   Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more. In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.

 

 

Yield:

Calories:

Fat:

Fiber: