Stuffed Chicken Breasts

Stuffed Chicken Breasts Recipe

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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

Rating:

★★★★★ 1 vote

Serves:
4

Ingredients

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  • 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

How to Make Stuffed Chicken Breasts

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.

Printable Recipe Card

About Stuffed Chicken Breasts

Course/Dish: Chicken
Other Tag: Quick & Easy




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