CHICKEN À LA KING IN TOAST CUPS

Great served over baked potatoes too!

4 servings

1½ cups sliced mushrooms

½ cup chopped green bell pepper

2½ tablespoons margarine or butter

⅓ cup all-purpose flour

1¼ cups each: reduced-sodium chicken broth, fat-free milk

2 tablespoons dry sherry (optional)

2 cups cubed cooked chicken breast

½ cup frozen peas, thawed

1 jar (2 ounces) chopped pimiento, drained

Salt and pepper, to taste

Toast Cups (recipe follows)

1. Sauté mushrooms and bell pepper in margarine in large saucepan until tender, 5 to 8 minutes. Stir in flour and cook 1 minute; stir in broth, milk, and sherry and heat to boiling, stirring until thickened, about 1 minute. Stir in chicken, peas, and pimiento; cook until hot, 3 to 4 minutes. Season to taste with salt and pepper; spoon into Toast Cups.

Toast Cups

Makes 8 (2 per serving)

Vegetable cooking spray

8 slices whole wheat or white bread, crusts trimmed

1. Spray 1 side of bread slices with cooking spray. Press bread slices in greased muffin cups with 4 corners sticking up. Bake, uncovered, at 350 degrees until browned, 10 to 15 minutes.

Per Serving:

Calories: 386

% of calories from fat: 24

Fat (gm): 11.7

Saturated fat (gm): 2.3

Cholesterol (mg): 55.7

Sodium (mg): 578

Protein (gm): 32.1

Carbohydrate (gm): 39.1

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 2.5

Meat: 3.0

Fat: 0.5

VARIATION

Ham and Eggs à la King — Make recipe as above, substituting smoked ham for the chicken and adding 2 chopped hard-cooked eggs. Serve over biscuits or squares of cornbread.