612320 Chili & Cheese Stuffed-Chicken Breasts

INGREDIENTS:

4 ea (5-6oz) lobster tails, 1/2 t Paprika
-cooked 1/4 t Pepper
1 cn (14oz) artichoke hearts, 2 1/2 c Skim milk
-drained 1/4 c Egg Beater, beaten
1/2 c Liquid Butter Buds or 1 ea Tb bottled capers, drained
-fatfree chicken broth 1/2 t Worcestershire sauce
1 ea Green pepper, cut in strips 1 t Lemon jiuce
1 sm Onion, peeled and quartered 1/3 c Sherry or cooking sherry
1/4 c Flour 2 c Hot seasoned mashed potatoes
1/2 t Lite salt, optional

Remove lobster meat from shells; cut in bite size pieces. Cut artichoke hearts in half; toss gently with lobster; set aside. In a medium saucepan, saute green pepper and onion in Butter Buds until tender, about 5 minutes. Remove from heat. with a slotted spoon, lift out vegetables; combine with lobster mixture. In the same saucepan, add flour, paprika, salt and pepper. Stir until smooth. gradually stir in skim milk. Bring to a boil, stirring; boil 1 minute. Stir some of the hot mixture into the Egg Beater; pour back into saucepan. Cook over low heat, stirring, about 5 minutes. add lobster mixture along with rest of ingredients except potatoes; mix well. Gently reheat. Spoon into individual casseroles or a shallow 2-qt. casserole that has been sprayed with a nonstick cooking spray. Put mashed potatoes into a pastry bag or cake decorator, using rosette tip, pipe potato around edge of casserole. Run under broiler 2-3 minutes until potatoes are nicely browned. Per serving: 190 cal., 0.8g fat (4%), 62mg chol., 1g fiber, 20g pro., 22g carb., 679mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

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