Chicken Rolls with Herbed Cream Sauce
Source of Recipe
bhg
Recipe Introduction
Prep: 30 min. Cook: 15 min.
Mushrooms and herbs create the stuffing for these stuffed chicken rolls. You can have them on the table in about 45 minutes.
List of Ingredients
4 skinless, boneless chicken breast halves (about 1 pound total)
3/4 cup herb-seasoned stuffing mix
1 2-1/2-ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
3/4 cup half-and-half or light cream
4 teaspoons all-purpose flour
2 tablespoons snipped fresh chives
2 cups corkscrew macaroni, cooked and drained
1/2 teaspoon ground sage Recipe
1. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8-inch-thick rectangles.
2. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one-fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
3. In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Makes 4 servings.
Make-ahead tip: Prepare chicken rolls but do not cook. Cover and chill up to 4 hours. Continue as above.
Nutritional facts per serving
calories: 486 , total fat: 20 g , saturated fat: 6 g , cholesterol: 76 mg , sodium: 566 mg , carbohydrate: 45 g , fiber: 3 g , protein: 31 g , vitamin A: 9 % , vitamin C: 6 % , calcium: 9 % , iron: 18 %
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