Wrapped Hungarian Paprikash Chicken
|Whole chicken breast||1 , skinned boned halved|
|Savory seasonings poultry blend||1 Teaspoon|
|Hungarian paprika||2 Teaspoon|
|Herb oil||1 Tablespoon|
|All purpose flour||2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Onion||1 Small, thinly sliced|
|Sour cream/Low fat yogurt||1⁄4 Cup (4 tbs)|
|Cooked egg noodles||1 Cup (16 tbs) (To Serve)|
Pound each chicken piece with meat mallet to 1/2 inch thickness.
Sprinkle Poultry Blend and half the paprika over meat.
Wrap by rolling up and tucking meat around ends.
Secure with wooden picks.
Preheat oil in small frying pan over medium heat.
Combine flour, remaining paprika and dillweed.
Roll wrapped chicken in flour mixture.
Place in frying pan with onion; fry 5 minutes.
Turn; cover; fry 5 to 8 minutes or until meat is white and tender.
Remove from heat; add sour cream.
Cover; let stand 1 to 2 minutes or just until warmed.