Rolled Chicken Breasts in White Wine Mushroom Sauce rec.food.recipes/lindatn (2002) From: SU student Mike Anzalone
1 pound boneless chicken breasts 3 tablespoons olive oil, divided 1/2 cup white wine 1 1/2 teaspoons rosemary, divided 1 1/2 teaspoons basil, divided 1/2 teaspoon parsley 1 large red pepper 3 cloves garlic, roughly chopped 1/4 pound Swiss cheese slices 1/4 pound ham (optional) bread crumbs 1 cup onion, diced 1 cup mushrooms, diced 1/2 cup white wine 1/2 cup chicken stock
Pound chicken breasts to 1/4 inch thickness and place in tray. Mix 2 tablespoons olive oil, 1/2 cup white wine, 1 teaspoon rosemary, 1 teaspoon basil, 1/2 teaspoon parsley and all the garlic. Pour mixture over chicken breasts. Cover and refrigerate 2 hours.
Meanwhile, roast red pepper, then remove seeds and skin.
Take marinated chicken breasts and remove excess marinade. Cut into 2 to 3 inch wide strips.
Layer with strips of red pepper, Swiss cheese and ham. Roll chicken breast up and use a toothpick to hold in place. Repeat until all chicken has been rolled. Place into pan and sprinkle bread crumbs on top.
Bake for 15 to 20 minutes in a 350 degree oven.
While chicken is cooking, saute onion and mushrooms in remaining olive oil over medium heat.
When the onion and mushrooms are tender and lightly browned, add 1/2 cup white wine, 1/2 cup chicken stock, 1/2 teaspoon rosemary and 1/2 teaspoon basil. Reduce mixture until syrupy. (If sauce doesn't thicken, add 1 teaspoon cornstarch dissolved in 1 tablespoon cold water.)
Remove chicken from oven, and if a browned top is desired, place under broiler for 1 to 2 minutes.
Remove toothpicks. Pour sauce over chicken and serve.
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