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Recipe from: Patty
4 medium to large skinless, boneless chicken breast
1 package prepared chicken flavored stuffing xix, like Stove Top
1 14 ½ ounce can chicken broth
2 ribs celery, diced
1 large onion, diced
Place chicken breast between a double thickness of plastic wrap. Using flat side of meat tenderizer, flatten meat gently to ¼ inch thickness. Repeat with rest of chicken breasts. In a 3 quart saucepan, add 2 tablespoon butter and melt. Sauté onion and celery until soft, stirring a lot. Add the can of chicken broth, bring to a boil, stir in stuffing mix. Cover pan and remove from heat. Let sit until you can handle with hands. Place ¼ cup stuffing in center of breast you have salt and peppered. Bring sides of meat up over stuffing until it overlaps some. Take a 6 inch wooden skewer and weave in an out of overlapped meat until you have a seam run up side of meat packet. Coat meat rolls with a combination mixed with equal parts of dry bread crumbs, flour, and seasoned with salt and pepper. Shake off excess after rolling the rolls, dip in milk and recoat with breading mixture.
In a small amount of oil, brown meat rolls quickly on all sides. Place in 13 by 9 by 2 inch baking dish or pan you have sprayed with non-stick spray. If any stuffing was left over, spoon around meat rolls.
1 jar Heinz Roasted Chicken Gravy
1 teaspoon soy sauce
2 tablespoon fresh snipped parsley
salt and white Pepper, to taste
Mix all gravy ingredients together and pour over meat rolls and stuffing. Cover with foil. Bake in a 350°F oven 45 minutes, uncover and continue baking 15 minutes longer.