6 Servings
vegetable oil spray
2 tablespoons margarine
8 ounces mushrooms
1/2
cup diced green bell peppers
1/2 cup diced red bell peppers
1/2 cup chopped
onions
4 ounces slivered water chestnuts
1/4 cup bread crumbs
1 tablespoon
grated Parmesan cheese
1/4 cup lowfat mayonnaise
2 teaspoons lemon juice
1/2
teaspoon thyme
dash white pepper
16 ounces diced cooked chicken breast
Preheat oven to 375F. Lightly spray an 8 x 8 inch pan with vegetable oil.
In a nonstick skillet over medium high heat, melt margarine. Add mushrooms, bell
peppers, onion and water chestnuts. Cover and cook 7 to 9 minutes. Uncover and continue
cooking over high heat until juices evaporate. Set aside. In a small bowl, combine
bread crumbs and grated Parmesan cheese. Set aside. In a large bowl, combine mayonnaise,
lemon juice, thyme and white pepper. Add chicken and vegetable mixture. Stir to mix
well. Spoon into prepared pan. Sprinkle bread crumb mixture evenly on top. Bake 20
minutes.
Amount Per Serving
Calories 236 Calories from Fat 110
Percent Total Calories
From:
Fat 46% Protein 34% Carb. 19%
Nutrient Amount per Serving Value
Total Fat 12 g 19%
Saturated Fat 3 g 14%
Cholesterol 54 mg 18%
Sodium 191 mg 8%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 20 g
Vitamin A 15% Vitamin C 44% Calcium 0% Iron 10%
