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Stuffed Breast Of Chicken

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  Onion 1 Small
  Butter 1 Ounce (25 Gram)
  Egg 1
  Fresh white breadcrumbs 4 Ounce (125 Gram)
  Dried marjoram 5 Milliliter (1 Teaspoon)
  Cheddar cheese 3 Ounce, grated (75 Gram)
  Chicken breasts 4
  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.

Recipe Summary

Main Dish

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