Recipes For 2006

Stuffed Chicken Breasts

Use one chicken breast per person

Pound chicken breasts flat between two sheets of wax paper, being careful not to tear the chicken.

Season each breast with salt and peppper.

Put approximately two tablespoons of stuffing at one end and roll up, securing the breast with toothpicks as needed.

(Note: any leftover stuffing can be baked separately in a casserole dish or frozen for later use.)

In a saute pan, melt a little butter and some olive oil. Brown each breast, turning as needed.

Put into a casserole dish and bake at 350 degrees for about 15 minutes.

PAN GRAVY

In the saute pan that you browned the chicken in, leave all the drippings. Add about 2 tbsps of flour and whisk to blend. Cook a minute or two and then add enough chicken broth to make a thick gravy. Taste for seasoning and add salt and pepper as desired. Serve with chicken.