Stuffed chicken breasts in wine sauce

4 servings

Ingredients

Quantity Ingredient
2 Chicken breasts
½ cup Wheat germ
¼ cup Green onions -- chopped
1 tablespoon Sun-dried tomatoes,
Oil-packed -- chopped
½ teaspoon Basil
¼ teaspoon Garlic powder
1 tablespoon Chicken stock
2 tablespoons All-purpose flour
¾ cup Dry white wine
½ cup Half and half
5 tablespoons Margarine

Directions

1. Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add ¼ 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 ¼ 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

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