nut stuffed chicken breasts
1 GOT THIS IDEA FROM A GOOD HOUSEKEPPING COOKBOOK BUT I NEEDED TO MAKE IT FOR A LOT MORE GUESTS, SO I MODIFIED IT A LITTLE AND IT CAME OUT FANTASTIC! I USED PECANS BUT YOU COULD PROBABLY USE ANY NUT YOU PREFER.
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prep time
30 Min
cook time
1 Hr
method
Bake
yield
9 serving(s)
Ingredients
- 9 - chicken breast
- 1 bunch parsley
- 9 ounces nuts
- 1 cup margarine
- 1 cup milk
- 1 package bullion cube
- - paprika
- - flour
How To Make nut stuffed chicken breasts
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Step 1MINCE PARSLEY AND ADD NUTS WITH A PINCH OF SALT. POUND CHICKEN BREASTS WITH A MALLET. PUT A SPOONFUL OF PARSLEY/NUTS IN THE CENTER OF EACH BREAST, THEN ROLL THE MEAT UP AND SECURE WITH A TOOTHPICK.
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Step 2MELT MARGERINE IN 9X13 INCH PAN THEN SPRINKLE WITH PAPRIKA. PLACE EACH PIECE OF MEAT IN PAN PLACE REMAINING PARSLEY/NUTS OVER TOP AND COVER. BAKE AT 375 FOR 45 MINUTES.
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Step 3TAKE OUT OF OVEN AND TAKE COVER OFF. POUR OFF MARGARINE INTO A CONTAINER AND POUR A SMALL AMT OF MELTED MARGARINE OVER EACH PIECE OF MEAT. PLACE CHICKEN BACK IN OVEN UNCOVERED UNTILL BROWNED.
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Step 4ADD BULLION CUBE AND A FEW TABLESPOON OF FLOUR TO MELTED MARGARINE THEN STIR IN MILK. ADD FLOUR TO CREATE A GRAVY TEXTURE. SERVE GRAVY WITH MEAT.
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