| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pounded whole chicken breasts |
| 1 |
c |
Flour |
| 2 |
|
Cloves garlic; (diced) |
| 1 |
c |
Onion; (minced) |
|
|
Salt/pepper |
| 1 |
lb |
Freshly ground pork meat |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Basil |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Saute in 1/2 of the olive oil: onions, garlic, salt, pepper, oregano,
basil, and ground pork. When pork turns from pink to white, it's
done. Use a large saute pan. Dredge pounded chicken breast in flour,
place flat, fill center of chicken breast with the pork mixture, roll
tightly, secure with toothpicks. Lightly salt and pepper.
Heat remaining olive oil in pan, saute filled chicken breast in hot
oil and gently turn until 'toasty' looking (approximately 15 minutes
cooking time total).
CHEF DU JOUR JOVANNA CRUZ SHOW # DJ9461
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”