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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Ingredients: 3 large Whole Chicken Breasts 1/2 Pound(s) Ground pork 1 small Onion, finely chopped 1 Centiliter(s) Garlic, chopped 1 Egg, beaten 1/2 Cup(s) Soft Bread Crumbs 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Ground Savory 1/4 Teaspoon(s) Pepper 2 Tablespoon(s) Margarine Or Butter, melted 1/2 Cup(s) Dry White Wine 1/2 Cup(s) Cold Water 2 Teaspoon(s) Cornstarch 1/2 Teaspoon(s) Instant Chicken Bouillon |
Directions: Remove bones and skin from chicken breasts; cut chicken into halves. Place
between 2 pieces of plastic wrap; pound with a mallet or the side of a
saucer until 1/4-inch thick, being careful not to tear the meat.
Cook and stir pork, onion, and garlic over medium heat until pork is
brown. Drain fat. Stir in egg, bread crumbs, 1/2 teaspoon salt, savory,
and pepper. Place about 1/3 cup pork mixture on each chicken breast half.
Roll up; secure with wooden picks. place rolls in greased oblong baking
dish, 11X7X1 1/2 inches. Brush rolls with margarine; pour any remaining
margarine over rolls. Sprinkle with remaining 1/2 teaspoon salt. Add win.
Cook uncovered at 400F degrees until chicken is done, 35 to 40 minutes.
Remove chicken to warm platter; remove wooden picks. Keep warm. Pour
liquid from baking dish into 1-quart saucepan. Stir water into cornstarch;
pour into liquid. Stir in bouillon. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Pour gravy on chicken. Top
with parsley.
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