Stuffed Breast Of Chicken
|Butter||1 Ounce (25 Gram)|
|Fresh white breadcrumbs||4 Ounce (125 Gram)|
|Dried marjoram||5 Milliliter (1 Teaspoon)|
|Cheddar cheese||3 Ounce, grated (75 Gram)|
|Canned white wine with cream cook in sauce||13 1⁄4 Ounce (376 Gram, Homepride)|
|Watercress sprig||1 (For Garnish)|
Preheat oven to 190°C/375°F/Gas Mark 5.
Peel and finely chop the onion.
Melt the butter.
Lightly beat the egg.
Mix together the breadcrumbs, onion, butter, egg, marjoram and cheese in a large bowl.
Bone the chicken breasts.
Spread the stuffing mixture evenly over the chicken breast and roll up.
Secure with string or cocktail sticks.
Place in a large, shallow, ovenproof dish.
Pour over the White Wine with Cream Cook-in-Sauce.
Cover and place in the oven and cook for 1 hour.
Remove from the oven and serve hot, garnished with watercress.