Email to Linda Carnation      

fresh/rolled - Chicken w/Pork Stuffing, Tuscan

Source of Recipe

rdj newsletter
fresh/rolled - Chicken w/Pork Stuffing, Tuscan style

6 boneless, skinless chicken breast halves -- (about 1 1/2
pounds)
1/2 pound ground pork
1 small onion -- finely chopped (about 1/4 cup)
1 clove garlic -- finely chopped
1 egg -- beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground savory or crushed dried savory leaves
1/4 teaspoon pepper
2 tablespoons margarine or butter -- melted
1/2 teaspoon salt
1/2 cup dry white wine or chicken broth
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
Chopped fresh parsley

Heat oven to 400F. Grease rectangular baking dish, 11 × 7 × 1 1/2 inches.
Flatten each chicken breast half to 1/4-inch thickness between sheets of
plastic wrap or waxed paper. Cook ground pork, onion and garlic in 10-inch
skillet over medium heat, stirring occasionally, until pork is no longer
pink; drain. Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and
pepper.

Place about 1/3 cup pork mixture on each chicken breast half to within 1/2
inch of edges. Roll up tightly; secure with toothpicks. Place in greased
dish. Drizzle rolls with margarine. Sprinkle with 1/2 teaspoon salt. Pour
wine into dish. Bake uncovered 35 to 40 minutes or until chicken is no
longer pink when center of thickest pieces are cut.

Remove chicken to warm platter; remove toothpicks. Keep chicken warm. Pour
liquid from dish into 1-quart saucepan. Stir cold water into cornstarch;
pour into liquid in saucepan. Stir in bouillon granules. Heat to boiling
over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy
over chicken. Sprinkle with parsley. Yield: 6 servings.