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Stuffed Chicken Breasts

Gadget.Cook's picture
  Lean veal 5 Ounce
  Lean pork 5 Ounce
  Chicken livers/Chicken giblets 3 Ounce
  Bread slice 1 , torn in quarters
  Eggs 3
  Salt 1⁄2 Teaspoon
  Parsley leaves 2 Tablespoon
  Canned mushrooms 4 Ounce, drained
  Whole chicken breasts 4
  Butter 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon

Coarsely chop veal, pork, and giblets with the metal blade.
Remove to a large bowl.
Combine bread, eggs, salt, parsley, and mushrooms in processor bowl.
Process with metal blade until mushrooms are finely chopped.
Add to meat.
Bone the chicken breasts, keeping each breast in one piece.
Fill the breasts with the meat mixture.
Sew or fasten with skewers to close.
Fry in butter until browned on all sides.
Add water, cover, and cook 30 minutes.
Remove chicken and keep it warm.
Add sour cream and cornstarch to drip pings.
Heat until thick.
Serve over chicken on a bed of sauerkraut

Recipe Summary

Main Dish

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