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Italian Stuffed Chicken Recipe

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This recipe for Italian Stuffed Chicken, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 18, 2005


4 whole chicken breasts, boneless and skinless
sliced fontina cheese
olive oil
2 c. chicken boullion
1 1/2 c. dry sherry
salt & pepper
parsley and Italian seasoning
1/3 c. heavy cream
sliced mushrooms

Split chicken breasts and pound flat. Place cheese in center and roll each breast and secure with toothpicks. Place each roll in milk and then dredge in flour. Repeat. Heat pan until hot. Add equal amonts of butter and olive oil. When hot, add chicken rolls and cook on all sides until golden brown. Add chicken boullion, sherry and seasonings. Bring to a boil. Turn down heat and cover and simmer for 20 to 30 minutes, gently turning chicken to cook throughly. Remove chicken rolls and keep warm. Add mushrooms. Turn heat to high and reduce the liquid to about half. Add cream and reduce again. Pour over chicken rolls and serve.




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