 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Note: Add 1/4 cup red wine separately to log, add chicken bouillon to water Ingredients:
2 g chopped onion |
30 g bread crumbs |
40 g chopped apples |
5 g chopped celery |
20 g cheddar cheese |
1/4 teaspoon chopped fresh parsley |
1/8 teaspoon salt |
86 g chicken breast |
1/4 cup water |
1 salt and pepper to taste |
1/2 tablespoon water |
3/4 teaspoons cornstarch |
Directions:
1. In a large skillet saute onion until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Brown stuffed chicken breasts in a 7 inch skillet over medium heat. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
|
|