"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Breasts Roma Recipe

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This recipe for Chicken Breasts Roma, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Redmon
Added: Wednesday, August 22, 2007


4 pieces boneless skinless breast 11/2- 2 lbs.
¾ lb. spicy bulk-style Italian sausage
4 sticks Mozzarella or Jack cheese, about 4 oz.
¼ cup all purpose flour
½ tsp. dried oregano leaves
½ tsp. salt
2-3 Tbsp. olive oil
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
¼ lb. mushroom, sliced
2 large tomatoes, diced
½ cup red wine or chicken broth (I like the wine better)
1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves
Fresh ground black pepper

1. Place chicken breast between sheets of plastic wrap. With flat mallet pound until 8-inches in diameter. Patch any holes by pressing together.
2. In large skillet, sauté sausage until done. Drain; leave dripping in pan.
3. Divide sausage among chicken breast. Top with 1 stick cheese each.
4. Roll up, encasing sausage and cheese; fold in sides (use toothpicks if you need to). Mix flour, salt and oregano. Roll in flour mixture.
5. Over medium heat, brown chicken on all sides in drippings. Wipe pan completely with paper towels.
6. Add olive oil, onion, green and red pepper, mushrooms, tomatoes, red wine or broth, basil and pepper.
7. Cover. Simmer over low heat 25-30 minutes. Serve over hot cooked pasta (I use egg noodles).

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 min




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