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Name: Braised Chicken Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Onion chopped; 1/8 ts Poultry seasoning; 1/3 c Chicken cooking liquid; 1 ds Pepper; 2/3 c Rice, cooked, unsalted; 2 ts Flour; 2/3 c Chicken Stock; 1 tb Water; 2 Chicken breast halves,; 1 ds Garlic powder; 2 tb Celery, chopped; 1 ts Margarine; 1/8 ts Salt

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INGREDIENTS

GRAVY
2 tb Onion ; chopped
1/8 ts Poultry seasoning
1/3 c Chicken cooking liquid
1 ds Pepper
2/3 c Rice, cooked, unsalted
2 ts Flour
2/3 c Chicken Stock
1 tb Water
2 Chicken breast halves,
1 ds Garlic powder
2 tb Celery, chopped
1 ts Margarine
1/8 ts Salt
skinned and boned*

INSTRUCTIONS

2 servings of 1 chicken roll with about 3 tablespoons gravy each 240 calories per serving 1. Pound breast halves with meat mallet until fiat. 2. Cook onion and celery in margarine until tender. 3. Mix in rice and seasonings. 4. Place half of rice mixture on each breast half. Start with narrowest end and roll. Tie string around each end of roll to hold it together. Leave ends of string long so they can be easily removed before serving. 5. Brown chicken rolls on all sides in hot frypan. 6. Add stock and bring to a boil. Reduce heat, cover, and simmer until tender--about 15 minutes. 7. Remove rolls from cooking liquid Keep rolls warm while making gravy. 8. For gravy, mix flour and water until smooth. Stir into cooking liquid. Cook, stirring constantly, until thickened--about 1 minute. 9. Serve gravy over chicken rolls. *NOTE: Use chicken breast halves from a 3-1/3 pound chicken. Use remaining parts for Stewed Chicken (p. 47) * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

NOTES

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Braised Chicken Rolls

GRAVY
2 tb Onion chopped
1/8 ts Poultry seasoning
1/3 c Chicken cooking liquid
1 ds Pepper
2/3 c Rice, cooked, unsalted
2 ts Flour
2/3 c Chicken Stock
1 tb Water
2 Chicken breast halves,
1 ds Garlic powder
2 tb Celery, chopped
1 ts Margarine
1/8 ts Salt
 skinned and boned*

2 servings of 1 chicken roll with about 3 tablespoons gravy each 240  calories per serving    1. Pound breast halves with meat mallet until fiat.    2. Cook onion and celery in margarine until tender.    3. Mix in rice and seasonings.    4. Place half of rice mixture on each breast half. Start with narrowest end  and roll. Tie string around each end of roll to hold it together. Leave  ends of string long so they can be easily removed before serving.    5. Brown chicken rolls on all sides in hot frypan.    6. Add stock and bring to a boil. Reduce heat, cover, and simmer until  tender--about 15 minutes.    7. Remove rolls from cooking liquid Keep rolls warm while making gravy.    8. For gravy, mix flour and water until smooth. Stir into cooking liquid.  Cook, stirring constantly, until thickened--about 1 minute.    9. Serve gravy over chicken rolls.    *NOTE: Use chicken breast halves from a 3-1/3 pound chicken. Use remaining  parts for Stewed Chicken (p. 47)    * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden  Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (470g)
Recipe Makes: 2 Servings

Calories: 414
Calories from Fat: 197 (48%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 4.9g
Cholesterol 116.2mg		36 %
Sodium 384.8mg		13 %
Potassium 596mg		16 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 10.1g
Protein 41.2g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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