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WALNUT STUFFED CHICKEN BREAST Recipe

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This recipe for WALNUT STUFFED CHICKEN BREAST is from Downhome Favorites of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 whole chicken breasts, halved
1 cup shredded cheddar cheese
1/2 cup chopped walnuts
1/2 cup fresh bread crumbs
2 tablespoons minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup flour
3 tablespoons butter
1 cup chicken broth
1/2 cup white wine
2 tablespoon chopped parsley
Directions:
Directions:
Bone and skin chicken breast halves.
Place each in a plastic bag and pound with mallet or rolling pin, to about 1/4 inch thick.

In small bowl, combine cheese and next 5 ingredients. Spoon 1-1/2 tablespoons filling in center of each chicken breast; spread filling, leaving 1/2" edge. From narrow end, roll each, jelly roll fashion. Fasten with a toothpick. Roll chicken in flour; let stand 10 minutes.
Melt butter in large skillet. Add chicken and sauté until lightly browned on all sides. Pour in chicken broth and wine; cover and cook over low heat for 20 minutes. (May be prepared in advance up to this point. Cover and refrigerate up to 24 hours. To reheat, cook over medium heat until heated through, about 20 minutes.) Remove chicken to warm platter; keep warm. Remove toothpicks. Increase heat to high and stir sauce until slightly thickened. Add parsley and pour sauce over the chicken. Makes 6 servings. About 560 calories each.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The work is worth the effort…and…this can be MADE AHEAD and refrigerated for up to 24 hours. To reheat, cook over medium heat until heated through, about 20 minutes.

 

 

 

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