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Full Online Book HomeLearning KitchenPoultry - Chicken - Baked Herbed Chicken
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Poultry - Chicken -  Baked Herbed Chicken Post by :kembar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1018

Click below to download : Poultry - Chicken - Baked Herbed Chicken (Format : PDF)

Poultry - Chicken - Baked Herbed Chicken

4 medium boneless skinless chicken breast halves -- 1 1/2-2 lbs. total
1/2 cup non fat cream cheese product
1/4 cup red or green sweet pepper -- finely chopped
1/2 teaspoon rosemary or tarragon -- fresh snipped or 1/4 teaspoon dried rosemary or tarragon -- crushed
Non stick spray coating
coarsely ground pepper
1/2 cup reduced sodium chicken broth
2 tablespoons dry white wine or 1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon butter or margarine
1 tablespoon chives -- snipped


Preheat oven to 375 degrees.

Rinse chicken. Pat dry. Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a meat mallet to 18-inch thickness. Remove the clear plastic wrap.

Top each chicken piece with 2 tablespoons of the cream cheese product and 1 tablespoon of the chopped sweet pepper. Sprinkle with the rosemary or tarragon. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if necessary.

Spray a large skillet with non-stick spray coating. Cook the chicken rolls over medium-high heat for 3 to 4 minutes or till lightly browned, turning to brown all sides. Remove to an 8x8x2-inch baking dish. Sprinkle with pepper.

Bake, uncovered, in a 375ø oven for 25 to 30 minutes or till chicken no longer is pink.

Meanwhile, in a small saucepan, combine the chicken broth, wine or lemon juice and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine. Serve over chicken rolls. Sprinkle with the snipped chives. Makes 4 servings.
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