Recipes from Italy :: Italian Main Dish Poultry
3 large whole chicken breasts (about 2 1/2 lbs. total) 1/2 pound ground pork 1 small onion, minced 1 clove garlic, chopped 1 egg, beaten 1/2 c. soft bread crumbs 1/2 tsp. salt 1/4 tsp. ground savory 1/4 tsp. pepper 2 Tbsp. butter or butter-replacement, melted 1/2 tsp. salt 1/2 c. dry white wine 1/2 c. cold water 2 tsp. cornstarch 1/2 tsp. instant chicken bouillon Minced parsley Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces plastic wrap; pound until 1/4 in. thick, being careful not to tear the meat. Cook and stir pork, onion and garlic over med. heat until pork is brown. drain fat. Stir in egg, bread crumbs, 1/2 tsp. salt, savory and pepper. Place about 1/3 c. pork mixture on each chicken breast half. Roll up; secure with wooden picks. Place rolls in greased 11 x 7-in. baking dish. Brush rolls with butter; pour any remaining butter over rolls. Sprinkle and distribute with 1/2 tsp. salt. Add wine. Bake uncovered or without a lid at 400 degrees fahrenheit until chicken is done, 35 to 40 mins. Remove chicken to warm platter; remove wooden picks. Keep warm. Pour liquid from baking dish into 1-quart saucepan. Stir water into cornstarch; pour into liquid. Stir in bouillon. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 minute. Pour gravy on chicken. Top with parsley. Yields 6 servings.
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