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How To make Herb& Apple Filled Chicken Breast Rolls
4 Skinless Boneless Chicken Breast Halves
About 1 Lb
1/2 Cup Apple :
Pippin Or Rome,
--peeled, finely chopped 1/2 Cup whole-wheat bread crumbs soft, 1 slice
1/4 Cup minced parsley :
or any combo of
basil, thyme, oregano 1 Teaspoon rosemary
2 Tablespoons green onion :
finely chopped
1/8 Teaspoon salt
1/8 Teaspoon pepper
1 Tablespoon Lowfat Sour Cream Or Nonfat Or Regular
1 Teaspoon oil
Fresh apple slices :
for garnish Fresh herb sprigs -- for garnish
Pound chicken between plastic wrap until 1/4-inch thick. Combine apple, bread crumbs, herbs, green onion, salt and pepper in a bowl and mix well. Stir in sour cream. Place chicken breasts on a flat surface and divide herb mixture evenly over the surface. Roll up, starting at a narrow end, and place, seam side down, in a greased baking dish. (Chicken can be wrapped and frozen at this point. Thaw in the refrigerator before cooking.)
Preheat oven to 350 degrees. Brush rolls with oil and bake about 30 minutes, or until cooked through. With a serrated knife, cut into 1/3-inch slices and serve warm with any drippings spooned over the top. Or chill and slice just before serving. Garnish with apple slices and herbs.
Serves 4.
This was very good. I really enjoyed the stuffing...
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
With permission from The San Jose Mercury News, 9/11/96
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Rolled Turkey Breast With Sausage And Herb Stuffing Recipe
Rolled Turkey Breast With Sausage And Herb Stuffing
If you do not want to cook the full turkey, here is a simple recipe that just makes it perfect for two or three. Do not let this dish fool you, the stuffing is just as good as the full big bird. The turkey always turns tender and juicy, it can not go wrong.
I used the life pan for it just makes my life easier. The turkey roll does not have to be tied down or pinned. It just holds it all together and bakes perfectly.
Let me know how yours turned out.
Ingredients
1 lg. - Turkey breast, boned and butterflied. Skin-on or removed.
1 med. - Any pork sausage, casings removed, grinded.
Stuffing
3 cups - Toasted bread, cubed
1 cube - Chicken stock (dissolved)
1/2 cup - Water
1 med. - Egg, beaten
3 tbsp. - Parsley, chopped
2 tbsp. - Butter, unsalted
1 med. - Onion, chopped
3 cloves - Garlic, chopped
2 stalks - Celery, finely sliced
1 tbsp. - Rosemary, dried
1 tbsp. - Thyme, dried
Salt and pepper to taste.
Roasting
350 Fahrenheit / 180 Celsius, for about 25 to 30 minutes. Wrap the pan with aluminum foil for about halfway into the cooking then remove. Internal temperature should reach 165 degrees.
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