Stuffed Chicken Breasts
|Lean veal||5 Ounce|
|Lean pork||5 Ounce|
|Chicken livers/Chicken giblets||3 Ounce|
|Bread slice||1 , torn in quarters|
|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)|
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