Stuffed Chicken Breasts In Wine Sauce

Recipe Ingredients

2		Chicken breasts
1/2 cup	118ml	Wheat germ
1/4 cup	15g / 0.5oz	Green onions - chopped
1 tablespoon	15ml	Sun-dried tomatoes
		Oil-packed - chopped
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Garlic powder
1 tablespoon	15ml	Chicken stock
2 tablespoons	30ml	All-purpose flour
3/4 cup	177ml	Dry white wine
1/2 cup	118ml	Half and half
5 tablespoons	75ml	Margarine

Recipe Instructions

1. Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add 1/4 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 1/4 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

Source:
Cooking Live Show #CL8853

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