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Chilled Shiitake Mushroom & Chicken Surprise*

Serves 2

4 oz boneless, skinless chicken breast, all fat removed
6 fresh shiitake mushrooms, stems removed
Low-sodium soy sauce
1/2 C red wine
6 tomatoes, peeled and seeded
2 C plain nonfat yogurt
6 T lemon juice
Curry powder to taste
2 small clove garlic

Pound chicken to form a thin, wide medallion; cut into 3 equal pieces. Season mushrooms with pepper and 1 or 2 drops of soy sauce. Wrap chicken around each mushroom, being careful to completely cover the top of each mushroom and not leaving any part of it exposed. Place in an oven-proof pan and season with pepper and red wine. Poach at 375° for 10 to 12 minutes.

Chicken should be cooked but not dry. Remove from oven and chill in its own juices.

Blend tomatoes, yogurt, lemon juice, curry powder, and garlic in a food processor. Chill. Spread sauce on a plate, top with chicken, and garnish with cucumber slices and fresh dill.


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