Stuffed Herb
Chicken
Prepare 4 Chicken Breast that have been flattened
Sauté Pan until translucent:
3 TBS Olive Oil
1 Onion, diced
Add and sauté another 3 min:
1/4 C. sun dried tomatoes, chopped
1/4 C. fresh Jalapeños, chopped (may substitute 1 Habañero)
2 TBS Garlic, minced
1 TBS Rosemary, fresh chopped
Mix in:
1 C. Parmesan cheese, grated
1/3 C. Italian style bread crumbs
Place flattened chicken breast down and spread stuffing mixture in an even layer. Roll
up the chicken folding sides, into a tube shape. Tie every couple inches with
butcher's twine.
Brown the rolled, stuffed chicken in a pan on high in oil on four sides, for just a few
minutes, and bake at 450 for 20 min.
Scrape drippings from pan and baking dish and deglaze with 1/2 cup white wine. After it has reduced, add 1/2-1 TBS>>>Doc's Reducer.
Serves 4
Prepare 4 Chicken Breast that have been flattened
Sauté Pan until translucent:
3 TBS Olive Oil
1 Onion, diced
Add and sauté another 3 min:
1/4 C. sun dried tomatoes, chopped
1/4 C. fresh Jalapeños, chopped (may substitute 1 Habañero)
2 TBS Garlic, minced
1 TBS Rosemary, fresh chopped
Mix in:
1 C. Parmesan cheese, grated
1/3 C. Italian style bread crumbs
Place flattened chicken breast down and spread stuffing mixture in an even layer. Roll
up the chicken folding sides, into a tube shape. Tie every couple inches with
butcher's twine.
Brown the rolled, stuffed chicken in a pan on high in oil on four sides, for just a few
minutes, and bake at 450 for 20 min.
Scrape drippings from pan and baking dish and deglaze with 1/2 cup white wine. After it has reduced, add 1/2-1 TBS>>>Doc's Reducer.
Serves 4