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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 2 Tbsp. butter or margarine
- 1/4 c. finely chopped celery
- 1/4 c. finely chopped green pepper
- 1/4 c. finely chopped carrot
- 1 medium onion, finely chopped
- 1/4 tsp. salt
- 1 1/2 Tbsp. chopped parsley (optional)
- 3 whole chicken breasts, remove bone and skin
- salt and pepper
- 3 Tbsp. white wine
- paprika
Method
- Melt butter in small skillet.
- Add celery, carrot, green pepper and onion.
- Sprinkle with salt.
- Cook over low heat for 2 to 3 minutes.
- Add parsley and mix well.
- Place chicken breasts on squares of aluminum foil.
- Sprinkle very lightly with salt and pepper.
- Divide vegetables among chicken breasts, placing about 2 1/2 tablespoons in center of each.
- Fold sides of breasts over mixture.
- Pour 1 tablespoon white wine over each breast and sprinkle with salt, pepper and paprika.
- Fold foil securely over chicken to seal.
- Bake at 350° for 50 to 60 minutes.
- Makes 3 servings.
