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BAKED STUFFED CHICKEN BREASTS 2 tsp. margarine, divided 1/2 c. finely chopped mushrooms 1/4 c. diced onion 2 tsp. dry vermouth 1 small garlic clove, mashed 1/2 tsp. salt dash of pepper 1/2 c. cooked long grain rice 2 skinned and boned chicken breasts, pounded to 1/8 inch thickness 3 Tbsp. plain dried bread crumbs dash of paprika In small nonstick skillet heat 1 teaspoon of margarine until bubbly and hot. Add mushrooms, onions, vermouth, garlic, salt and pepper and saute, stirring occasionally until onion is tender. Remove from heat and stir in rice. Place chicken breast skin side down and spread half of the rice mixture onto each, leaving a border of about 1/2 inch. Fold long sides over, then roll breast from short end to enclose filling. Secure each roll with toothpicks. Preheat oven to 350 degrees. In small skillet, melt 1 teaspoon margarine. Remove from heat. Spread bread crumbs on wax paper. Roll each stuffed breast in margarine, then in crumbs. Put in baking dish with cooking spray. Sprinkle with paprika and bake 20 to 25 minutes. Makes 2 servings, 310 calories. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |