Stuffed Chicken Breasts In Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Chicken breasts | |
| 1/2 | c | Wheat germ |
| 1/4 | c | Green onions, chopped |
| 1 | T | Sun-dried tomatoes |
| Oil-packed, chopped | ||
| 1/2 | t | Basil |
| 1/4 | t | Garlic powder |
| 1 | T | Chicken stock |
| 2 | T | All-purpose flour |
| 3/4 | c | Dry white wine |
| 1/2 | c | Half and half |
| 5 | T | Margarine |
INSTRUCTIONS
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 400-degree 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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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 226
Total Fat: 25.5g
Cholesterol: 73.2mg
Sodium: 258.3mg
Potassium: 448.5mg
Carbohydrates: 13g
Fiber: 2.4g
Sugar: <1g
Protein: 31g