STUFFED CHICKEN ROLLS|
3 whole large chicken breasts
2 c. soft bread crumbs
1 1/2 c. seedless green grapes
1/4 c. sliced almonds
1/4 tsp. ground coriander
1/4 margarine, melted
1 egg, beaten
1/4 c. flour
1/2 c. fine dry bread crumbs
1/4 c. margarine
2 Tbsp. margarine
1/4 c. raisins
2 tsp. sugar
1/8 tsp. ground allspice
1/2 c. chicken stock
1/4 c. dry sherry
1 Tbsp. cornstarch
Halve chicken lengthwise; skin. Remove and discard
bones from chicken. Place each piece of chicken between 2
pieces of plastic wrap. Pound out from center with meat mallet
into a 5 1/2 x 5 1/2-inch square. Remove wrap.
For stuffing: Combine soft bread crumbs, 1/2 cup
grapes, almonds and coriander; toss with 1/4 cup of melted
margarine. Spoon about 1/4 cup of the stuffing onto each piece
of chicken. Fold in sides; roll up jelly roll-style. Skewer
closed with wooden toothpicks.
Combine egg and 1 tablespoon water. Roll chicken in
flour, then dip in egg mixture. Roll in dry bread crumbs.
Cover and chill at least 1 hour. In skillet, brown cold
chicken on all sides in 1/4 cup butter. Bake at 350 degrees about 30
minutes or until chicken is tender.
Meanwhile, for sauce, melt 2 tablespoons margarine; stir
in raisins, sugar and allspice. Stir in chicken stock and
sherry. Combine cornstarch and 2 tablespoons cold water; add
to sherry mixture. Cook and stir until thickened and bubbly.
Add remaining 1 cup grapes; cook for 1 to 2 minutes more.
Remove wooden picks from chicken; serve chicken with sauce.
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