Stuffed chicken breasts in wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts | |
| ½ | cup | Wheat germ |
| ¼ | cup | Green onions -- chopped |
| 1 | tablespoon | Sun-dried tomatoes, |
| Oil-packed -- chopped | ||
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Chicken stock |
| 2 | tablespoons | All-purpose flour |
| ¾ | cup | Dry white wine |
| ½ | cup | Half and half |
| 5 | tablespoons | Margarine |
Directions
1. Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add ¼ 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 ¼ 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 400-degree oven for 40-45 minutes. Remove toothpicks and serve immediately.
Recipe By : Jo Merrill