Stuffed Chicken Breasts in Wine Sauce

Stuffed Chicken Breasts in Wine Sauce Ingredients

2 Chicken breasts	1/4 ts Garlic powder
1/2 c Wheat germ	1 tb Chicken stock
1/4 c Green onions -- chopped	2 tb All-purpose flour
1 tb Sun-dried tomatoes,	3/4 c Dry white wine
Oil-packed -- chopped	1/2 c Half and half
1/2 ts Basil	5 tb Margarine

Instructions for Stuffed Chicken Breasts in Wine Sauce

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

Main Ingredient: ChickenCuisine: Uncategorized

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