Description
A very tasty, easy to make recipe, good with a little wine added to the sauce. Try serving it over orzo pasta instead of the macaroni. If you are watching carbs skip the pasta and go for a nice green salad instead.
Ingredients
- Boneless Skinless Chicken Breast Halves
- Herb Seasoned Stuffing Mix
- Canned Mushrooms
- Fresh Parsley
- Chicken Broth
- Butter
- Canola Oil
- Half-and-half Cream
- Flour
- Fresh Chives
- Corkscrew Macaroni
- Ground Sage
Instructions
- Place chicken between 2 sheets plastic wrap
- Using the flat side of a meat mallet, lightly pound the chicken breast to form 1 / 8-inch-thick rectangles
- Toss togerther stuffing mix, mushrooms, parsley, and dash pepper
- Toss with the 2 to 3 tablespoons broth and the butter
- Spoon one-forth of the mixture onto small end of each chicken breast
- Fold in long sides of chicken and roll up into a spiral, starting from the short edge
- Secure with wooden toothpicks
- In a medium skillet brown chicken on all sides in hot oil
- Add the 3 / 4 cup chicken broth and the sage
- Bring to boiling
- Reduce heat
- Simmer covered, about 15 minutes or until chicken is no longer pink, turning rolls halfway through cooking
- Remove chicken rolls
- Keep warm
- Stir cream into flour
- Add to drippings
- Cook and stir until thickened and bubbly
- Cook and stir 1 minute more
- Stir in chives
- Return chicken to pan
- Heat through
- Serve over pasta