| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 1/2 |
c |
Wheat germ |
| 1/4 |
c |
Green onions — chopped |
| 1 |
tb |
Sun-dried tomatoes, |
|
|
Oil-packed — chopped |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Garlic powder |
| 1 |
tb |
Chicken stock |
| 2 |
tb |
All-purpose flour |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Half and half |
| 5 |
tb |
Margarine |
INSTRUCTIONS
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 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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