Ingredients: |
Ingredients: 4 split chicken breasts, skinned and boned
2 tbsp crumbled feta cheese
1 tbsp chopped walnuts
1 tbsp chopped parsley
3/4 c flour
1/2 tsp salt
1/4 tsp pepper
1 egg
2 tbsp milk
2 tbsp oil
2 tbsp butter
Kima Sauce
3 tbsp oil
1/4 c chopped carrots
1/4 c chopped onion
1/4 c chopped celery
1 clove chopped garlic
2 tbsp chopped parsley
1 (8 oz) can tomatoes, drained and chopped
1/4 c white wine
1/4 tsp sugar
1/4 tsp oregano
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Directions: |
Directions:Cut a small pocket in each chicken cutlet by making a slit in each piece that does not go all the way through the cutlet. Mix the feta cheese, walnuts, parsley. Put 1 tbsp of stuffing in each cutlet and seal by pressing together. Mix flour, salt, pepper. Dredge the cutlets in flour mixture. Mix the egg and milk. Dip cutlets in beaten egg and milk mixture, and then again in flour mixture. Refrigerate until ready to cook. Heat oil and butter in a large, heavy skillet, over medium heat, until the foam subsides. Cook the cutlets over medium-high heat until brown. Turn the cutlets over and reduce the heat. Cook until brown and cook through. Do not cover as the chicken will lose its crispness and cheese will begin to ooze out of the cutlet. Cover with sauce.
Kima Sauce
Heat the oil in a small heavy skillet. Cook the onion, carrots, celery, and garlic until limp. Add the drained tomatoes, parsley, wine, sugar, oregano; simmer for two minutes or until thick. Pour over stuffed chicken. |
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