betty crocker best of baking recipes.txt

teaspoon salt

teaspoon ground savory or crushed dried savory

leaves

teaspoon pepper

tablespoons margarine or butter -- melted

teaspoon salt

cup dry white wine

cup chicken broth

cup cold water

teaspoons cornstarch

teaspoon chicken bouillon granules

Chopped fresh parsley

Heat oven to 400º. Grease rectangular baking dish, 11 × 7 × 1 1/2 inches.

Flatten each chicken breast half to 1/4-inch thickness between sheets of

plastic wrap or waxed paper. Cook ground pork, onion and garlic in 10-inch

skillet over medium heat, stirring occasionally, until pork is no longer

pink; drain. Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and

pepper.

Place about 1/3 cup pork mixture on each chicken breast half to within 1/2

inch of edges. Roll up tightly; secure with toothpicks. Place in greased

dish. Drizzle rolls with margarine. Sprinkle with 1/2 teaspoon salt. Pour

wine into dish. Bake uncovered 35 to 40 minutes or until chicken is no

longer pink when center of thickest pieces are cut.

Remove chicken to warm platter; remove toothpicks. Keep chicken warm. Pour

liquid from dish into 1-quart saucepan. Stir cold water into cornstarch;

pour into liquid in saucepan. Stir in bouillon granules. Heat to boiling

over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy

over chicken. Sprinkle with parsley.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

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Per serving: 309 Calories (kcal); 14g Total Fat; (44% calories from fat); 35g

Protein; 5g Carbohydrate; 127mg Cholesterol; 560mg Sodium

Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 2313 0 0 0 0 0 0 3155 0 4098 0 0 0 2130706543 0 0 0 0

Exported from MasterCook *

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Serving Size : 9

Betty Crocker - Best Of Baking Recipes