Chicken Vegetable Bundles |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have not made this recipe yet, but the photo from my Land-O-Lakes cookbook looks delicious. It also looks time consuming so prepping ahead sounds like a good idea. If you try this please let me know. Hope you enjoy. Ingredients:
3 skinless chicken breasts (cut in half) |
2 medium carrots (cut into 4 x 1/8 x 1/8-inch strips) |
1 medium zucchini (cut into 4 x 1/8 x 1/8-inch strips) |
6 slices bacon |
3 tablespoons butter, melted (or margarine) |
1/2 teaspoon salt |
1/4 teaspoon rosemary, crushed |
1/4 teaspoon black pepper |
1/4 cup brandy or 1/4 cup chicken broth |
1/4 cup chicken broth |
1/4 cup pan dripping (or chicken broth) |
1/2 cup sour cream |
1 tablespoon all-purpose flour |
Directions:
1. heat oven to 3508°F.
2. flatten each chicken breast half to about 1/4 thickness by pounding between two sheets of waxed paper, set aside.
3. in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
4. divide mixture evenly between each flattened chicken breast.
5. roll up chicken breast.
6. wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
7. in a 13x9 baking pan, place chicken bundles.
8. in small bowl stir together brandy and chicken broth.
9. pour over chicken.
10. bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
11. Reserve pan juices.
12. place chicken bundles on platter, keep warm.
13. in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
14. in a small bowl mix together sour cream and flour.
15. stir into pan juice mixture.
16. cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
17. when ready serve sauce over chicken bundles.
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