stuffed chicken breasts

Name: Stuffed Chicken Breasts
Yield: 4
Ingredients: 6 tablespoon(s) butter or margarine; 1/2 cup(s) bran cereal; 2 tablespoon(s) chopped parsley; 2 teaspoon(s) dijon mustard; 2 teaspoon(s) worcestershire sauce; 1 teaspoon(s) lemon juice; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) ground black pepper; 4 large chicken breasts, boneless and skinless; 2 slice(s) swiss cheese; 1/4 cup(s) all purpose flour; 2 - instant vegetable bullion cubes; 2 cup(s) water; 1/4 cup(s) chopped parsley

(1 RATING)

42 Pinches

Jamie Ball

Lovington, NM

Updated on Nov 24, 2012

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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yield 4 serving(s)

Ingredients

6 tablespoons butter or margarine
1/2 cup bran cereal
2 tablespoons chopped parsley
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 large chicken breasts, boneless and skinless
2 slices swiss cheese
1/4 cup all purpose flour
2 - instant vegetable bullion cubes
2 cups water
1/4 cup chopped parsley

How To Make stuffed chicken breasts

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.

Step 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.
Step 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.
Step 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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