Tuesday, February 23, 2010

STUFFED CHICKEN ROLLS

First of all Welcome to Jeff a new follower. (il benvenuto e gode di). Today I am sharing a recipe of mine that is another different way to serve Chicken.  It is a combination of some wonderful flavors that I think you will really enjoy.  And since we are supposed to have rain and cold for the next 3 to 5 days (ugh) we may as well make something wonderful for dinner.  Again, when will it be Summer?  Enough cold already.  Anyway, this dish is sure to warm the cockles of your heart (whatever those are) and make your tummy happy.

STUFFED CHICKEN ROLLS (ala Grayce)

serves four

4 boneless chicken breast halves
Wild rice (get a pkg of precooked at Trader Joe's or make 1 cup
Fontina cheese
Mushrooms
Italian flat leaf parsley
Chicken broth
White Wine
salt pepper
Butter

You can buy Breast filets and then pound them out slightly or use regular skinless breast halves and really pound them out nice and thin.  Cook the rice.  Slice 1 and 1/2 cups of mushrooms and saute them in 2 tablespoons of butter.  Put the rice into a bowl and with a slotted spoon lift out the mushrooms and add to the rice.  Add salt and pepper. Add 2 to 3 tablespoons chopped parsley. Place one slice of Fontina cheese on each flattened breast, then some of the rice mixture.  Roll up and secure with a tooth pick.  Add 2 tablespoons of butter to the saute pan in which you did the mushrooms.  Add the chicken breasts and cook over med heat until brown on all sides.  Remove from the pan.  Add 1 cup chicken broth, and 1/4 cup of white wine to the pan.  Cook for about 3 minutes.  Add the chicken back into the pan and cover and cook over low heat until the chicken is no longer pink.  About 40 minutes. Remove from pan and place on a platter, pour the juice over all.  Serve with a green vegetable and a salad.

You can also remove the chicken from the pan, let stand for a minute or two, slice each one on a diagonal and serve on a bed of sauteed spinach.  (Saute quickly with olive oil, garlic, salt and pepper) Yummy.

Thanks for stopping in today (this is Wed. recipe but I am writing it Tues night)
Ciao
Grayce

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