- Yield: 6 servings
Stuffed Chicken Breasts
Ingredients
- Onion - 1, chopped fine
- Olive Oil - 2 Tbs.
- Butter - 1 Tbs.
- Chicken Cutlets - 8, pounded thin
- Mozzarella Cheese - 8 thin slices
- Bread Crumbs - 5 Tbs.
- Parsley - 2 tsp.
- Parmesan Cheese - 2 Tbs.
- Salt - 1/8 tsp.
- Black Pepper - 1/8 tsp.
- Sweet Butter - 1 stick
- Flour - 1 Tbs.
- Chicken Broth - 14 fl oz.
- Lemon - 1 large whole, juice only
- White Wine - 1/4 cup
- Black Pepper - Dash
- Sliced and Sauteed Mushrooms - 1 package
Instructions
Stuffing: Saute onion in 2 table spoons oil and 1 tablespoon butter until golden. Mix with bread crumbs, Parmesan Cheese, parsley, salt and pepper. Place one tablespoon of stuffing on each cutlet and top with mozzarella. Roll up starting at long end of cutlet. Dip rolls in flour seasoned with garlic powder and paprika. Place cutlets, seam side down, in greased roasting pan. Bake in 400° for 15 minutes.
Sauce: Melt 1 stick sweet butter, add 1 tablespoon of flour and stir, gradually add 14 ounces of chicken broth. Stirring constantly, bring to boil, lower heat. Add wine, lemon juice, mushrooms; cook 5 minutes. Pour over stuffed chicken cutlets, lower oven to 350° and bake 10 to 15 minutes longer.
