Chicken Kiev With Sherry Sauce
|Whole chicken breasts||2 , split, bones, skinned|
|Chopped chives||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Grated low fat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken bouillon/Chicken broth||1 Cup (16 tbs)|
Pound each chicken breast half with flat side of meat mallet to 1/4 inch thick.
Sprinkle seasonings evenly over chicken pieces.
Cover surfaces with cheese; roll up each half breast with cheese enclosed.
Secure with toothpick.
Heat oil in large frypan; saute chicken rolls until golden brown, about 8 minutes.
Place in shallow baking dish.
Preheat oven to 350Â°F.
Make sauce: Stir flour into drippings in frypan; stir until smooth.
Remove from heat.
Add sherry and bouillon.
Return to heat; heat to boiling, stirring constantly.
Reduce sauce by boiling until slightly thickened.
Spoon over chicken; cover.
Bake 30 minutes.
Remove toothpicks .