Tuscan Chicken Rolls With Pork Stuffing
Tuscan Chicken Rolls with Pork Stuffing (Rollatini di Pollo)
3 large whole chicken breasts
(about 2 1/2 pounds total)
1/2 pound ground pork
1 small onion, minced
1 clove garlic, chopped
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 cup dry white wine
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon 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 inch thick, being careful not to tear the meat
Cook and stir pork, onion and garlic over medium heat until pork is brown
drain fat
Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper
Place about 1/3 cup pork mixture on each chicken breast half
Roll up; secure with wooden picks
Place rolls in greased 11 x 7-inch baking dish
Brush rolls with butter; pour any remaining butter over rolls
Sprinkle with 1/2 teaspoon salt
Add wine
Bake uncovered at 400 deg F until chicken is done, 35 to 40 minutes
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 medium heat, stirring constantly
Boil and stir 1 minute
Pour gravy on chicken
Top with parsley
Yields 6 servings
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