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STUFFED CHICKEN BREASTS 4 chicken breasts 1 onion 1 rib celery parsley 2 oz. Swiss cheese 4 oz. can mushrooms 1 oz. ham pepper 2 chicken bouillon cubes water cornstarch Debone chicken and pound with saucer to 1/2-inch thick. In processor, chop celery, onion, 3 ounces mushrooms and ham. Divide into 4 equal portions. Divide Swiss cheese into 4 sections to assemble on each breast. Sprinkle with pepper; place 1/4 chop mixture. Place sliced cheese; roll up and secure with toothpicks. Dissolve bouillon in 1 1/3 cups water. Place chicken and bouillon in a 2 quart casserole. Cook on Medium-High (80%) for 22 minutes. Remove chicken and return dish of gravy to oven. Cook on High for 3 minutes. Thicken with 1 tablespoon cornstarch dissolved in minimum of water. Return to sauce/gravy. Let stand for 5 minutes. Serves 4. 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. |