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chicken breasts ground pork sausage clove garlic breadcrumbs salt ground savory pepper egg butter salt cold water cornstarch instant chicken parsley
Viewed: 60 - Published at: 7 years agoIngredients
- 3 large whole chicken breasts, boned, skinned and cut in halves
- 1/2 lb. ground pork sausage
- 1 clove garlic, chopped
- 1/2 c. soft breadcrumbs
- 1/2 tsp. salt
- 1/4 tsp. ground savory
- 1/2 tsp. pepper
- 1 egg, beaten
- 2 Tbsp. butter, melted
- 1/2 tsp. salt
- 1/2 c. cold water
- 2 tsp. cornstarch
- 1/2 tsp. instant chicken bouillon
- snipped parsley
Method
- Place chicken between 2 pieces of waxed paper or plastic wrap; pound until 1/4 inch thick, bring careful not to tear chicken. Cook and stir sausage and garlic over medium heat until sausage is brown; drain fat.
- Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper and egg into meat mixture.
- Place about 1/3 cup meat mixture on each breast half.
- Roll up and secure with wooden picks.
- Place rolls in greased 13 x 9-inch baking dish.
- Brush rolls with melted butter.
- Pour remaining butter over rolls.
- Sprinkle with 1/2 teaspoon salt.
- Cook uncovered in 400° oven until done, 35 to 40 minutes.
- Remove chicken to warm platter; remove wooden sticks. Keep chicken warm.
- Pour liquid from baking dish into 1-quart saucepan.
- Stir water into cornstarch; pour into liquid.
- Stir in bouillon (dry).
- Heat to boiling over medium heat, stirring constantly.
- Boil and stir 1 minute.
- Pour gravy over chicken; sprinkle with parsley.
- Serve with hot noodles.
