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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 chicken breasts |
1 cup chicken broth (from boulion is fine) |
1/2 cup milk |
1 package bread stuffing mix |
1 medium onion |
6 medium fresh mushrooms |
2 tablespoons olive oil |
salt |
pepper |
paprika |
dried parsley |
1 cup chicken broth (from boulion is fine) |
1/2 cup milk |
2 tablespoons flour |
1 tablespoon butter |
1 teaspoon garlic powder |
Directions:
1. Pre-heat saute pan over medium heat with olive oil chop the onion and mushrooms and saute until tender.
2. set aside.
3. Prepare the stuffing per the package's directions.
4. Add the onions/ mushrooms to the stuffing.
5. Pound out the chicken breast until apx double in size.
6. Take care not to tear them.
7. The best way to do this is to put each breast between layers of plastic wrap.
8. Then use a meat pounder or the flat of a cleaver to gently flatten out each breast.
9. Take a portion of the stuffing mixture and wrap the chicken breast around it forming a ball.
10. place the breasts into a 9x13 glass baking dish, open side down.
11. Sprinkle with paprika.
12. Salt& pepper to taste.
13. place under a low broiler for 30 minutes or until the chicken is done.
14. While chicken is cooking, prepare the sauce.
15. In a medium sauce pan add broth, milk, butter, garlic powder, salt& pepper to taste.
16. Warm over medium heat until butter just melts and can be wisked in.
17. In a prep bowl combine flour and 4 tbls water.
18. mix with a wisk to eliminate any lumps and flour is fully incorporated.
19. Add to the sauce and stir continually until sauce thickens.
20. Do not allow it to boil or the sauce will break.
21. To Serve: Place each stuffed breast on a plate and spoon sauce over.
22. Garnish with dried parsley.
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