Stuffed chicken breasts with mock sour cream sauce

August 3, 1978

6 tablespoons butter or margarine

1 can sliced mushrooms drained and finely chopped

1/2 cup finely chopped celery

1 cup seasoned bread crumbs

1/2 teaspoon poultry seasoning

3 whole chicken breasts, boned, split, skinned and pounded thin

1/4 cup low-fat cottage cheese

tablespoons skimmed milk

2 teaspoons lemon juice

Pinch of salt

Melt 4 tablespoons butter or margarine in a small skillet over medium heat. Saute mushrooms and celery. Mix in bread crumb. Place 3 tablespoons of stuffing on each chicken breast, distribute evenly and press down. Roll breasts up and place, seam side down, in an 8-by-8-by-2-inch baking pan. Melt remaining butter or margarine and drizzle over breasts. Sprinkle with remaining stuffing. Bake in 350-degree oven for 45 minutes.

Meanwhile, puree cottage cheese, milk, lemon juice and salt in blender container until smooth. Place in small sauce pan and warm over medium heat just before serving. Place chicken breasts in a serving platter. Top with mock sour cream sauce. Serves about 6.