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Receta Chicken Rolls With Herbed Cream Sauce

by Global Cookbook

Ingredientes

4 x skinless boneless chicken breast halves (about 1 lb. total) 3/4 c. herb-seasoned stuffing mix 1 jar (2 1/2 oz) mushroom stems and pcs liquid removed 1 Tbsp. snipped fresh parsley 2 Tbsp. chicken broth (2 to 3) 1 Tbsp. margarine or possibly butter melted 2 Tbsp. veg. oil

3/4 c. chicken broth 3/4 c. half-and-half or possibly light cream 4 tsp all-purpose flour 2 Tbsp. snipped fresh chives 2 c. corkscrew macaroni cooked and liquid removed 1/2 tsp grnd sage

Direcciones

1. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly lb. the chicken pcs to create 1/8-inch-thick rectangles.
2. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 Tbsp. broth and the margarine or possibly butter. Spoon one-fourth of mix onto small end of each chicken breast. Mix in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
3. In a medium skillet brown chicken on all sides in warm oil. Add in the 3/4 c. broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 min or possibly till no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep hot. Stir cream into flour; add in to drippings. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni.
4. Make-ahead tip: Prepare chicken rolls but don't cook. Cover and refrigerateup to 4 hrs. Continue as above.
5. NOTES : Mushrooms and herbs create the stuffing for these stuffed chicken rolls. You can have them on the table in about 45 min.

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