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| Stuffed Chicken Breasts in Wine Sauce
Categories: White wine, Wine, Tomato, Green Onion, Onion, Garlic, Basil, Chicken Breasts, Poultry, Stuffed
2 Chicken breasts
1/2 cup of Wheat germ
1/4 cup of green onions, chopped
1 tablespoon of Sun-dried tomatoes,
Oil-packed, chopped
1/2 teaspoon of Basil
1/4 teaspoon of Garlic powder
1 tablespoon of Chicken stock
2 tablespoons of All-purpose flour
3/4 cup of Dry white wine
1/2 cup of Half and half
5 tablespoons of Margarine |
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1. Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add 1/4 cup melted margarine. Set aside. 2. Mix chicken stock and flour; gradually add the wine and half and half, stirring until smooth. Blend 1 tablespoon of the wine mixture with the wheat germ mixture. Reserve the remaining sauce. 3. Separate the whole chicken breasts so you will have 4 pieces. Cover chicken with waxed paper and pound flat. Repeat with remaining 3 chicken pieces. Place 1/4 of the mixture on each chicken piece; roll up carefully and fasten with toothpicks. 4. Melt 1 tablespoon margarine in skillet and brown the roll-ups on each side. Transfer to a baking dish with cover. Pour the remaining sauce over chicken, cover and bake in preheated 400ºF. oven for 40-45 minutes. Remove toothpicks and serve immediately. Recipe By : Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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