Stuffed Chicken Breasts Recipe

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Stuffed Chicken Breasts

Jamie Ball

By
@cadesmom

My Mom sent me a ton of vintage craft books, and within the pages were recipes I felt worth saving. This is one of those recipes. Originally published in The WorkBasket (now out of print) March, 1983


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Rating:

Serves:

4

Ingredients

6 Tbsp
butter or margarine
1/2 c
bran cereal
2 Tbsp
chopped parsley
2 tsp
dijon mustard
2 tsp
worcestershire sauce
1 tsp
lemon juice
1/4 tsp
garlic powder
1/4 tsp
ground black pepper
4 large
chicken breasts, boneless and skinless
2 slice
swiss cheese
1/4 c
all purpose flour
2
instant vegetable bullion cubes
2 c
water
1/4 c
chopped parsley

Directions Step-By-Step

1
In a large skillet, melt 4 tbsps. butter. Stir in cereal,2 tbsps. parsley,mustard, Worcestershire sauce, lemon juice,garlic powder, and pepper. Set aside.
2
Pound chicken breasts slightly with a tenderizer. Place 1/4 slice swiss cheese in center of each breast. Place 1 1/2 tbsps. bran mixture on top of each cheese slice. Roll chicken breasts and secure with toothpicks.
3
In same skillet, melt remaining butter. Cook chicken breasts, turning occasionally until brown. Remove from skillet. Stir flour into drippings in skillet. Cook, stirring constantly until slightly thickened.
4
Blend in bullion cubes and water. Cook and stir until thickened. Return chicken to skillet , cover and cook until juices in chicken run clear.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy