Real Recipes From Real Home Cooks ®

stuffed chicken breasts

(1 rating)
Recipe by
Jamie Ball
Lovington, NM

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

(1 rating)
yield 4 serving(s)

Ingredients For stuffed chicken breasts

  • 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 lg
    chicken breasts, boneless and skinless
  • 2 slice
    swiss cheese
  • 1/4 c
    all purpose flour
  • 2
    instant vegetable bullion cubes
  • 2 c
  • 1/4 c
    chopped parsley

How To Make stuffed chicken breasts

  • 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.

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