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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mushroom Chicken with Rosemary-Wine Topping Recipe

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This recipe for Mushroom Chicken with Rosemary-Wine Topping is from A Taste of Tamarack 2, 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:  
2 chicken cutlets, butterflied
1 1/2 T. oil
1/2 t. dried rosemary
1/4 t. garlic powder
1/4 t. salt
2 T. white cooking wine

Mushroom Stuffing:
1 T. oil
1/2 onion, finely diced
4 oz. fresh mushrooms, finely diced
1/4 t. salt
pepper, to taste
1 T. bread crumbs

Breading:
1/4 c. flour
1/2 c. cornflake crumbs
1 egg
Directions:
Directions:
To make the stuffing, heat the oil in a 1-2 quart pot and saute the onion until soft.
Add the mushrooms, salt and pepper.
Cover and cook for 5 minutes over low heat.
Add breadcrumbs and mix until you can no longer see them.
Preheat oven to 350º.
Rinse the chicken.
Prepare 3 bowls.
In bowl 1, put the flour.
In bowl 2, put the cornflakes crumbs.
In bowl 3, beat an egg.
Dip each cutlet into the flour, then egg and then cornflake crumbs.
Make sure to fully coat.
Place a spoonful of mushroom mixture about 1/2 inch away from the left side of the cutlet and roll up jelly roll style.
Place chicken in a square pan.
Repeat with the second cutlet.
In a small bowl, combine the oil, rosemary, garlic powder and salt and whisk together.
Pour over the chicken and bake for 15 minutes, uncovered.
Remove chicken from oven and pour wine over it.
Bake for an additional 15 minutes.

 

 

 

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