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STUFFED CHICKEN ROLLS 3 whole large chicken breasts 2 c. soft bread crumbs 1 1/2 c. seedless green grapes 1/4 c. sliced almonds 1/4 tsp. ground coriander 1/4 margarine, melted 1 egg, beaten 1/4 c. flour 1/2 c. fine dry bread crumbs 1/4 c. margarine 2 Tbsp. margarine 1/4 c. raisins 2 tsp. sugar 1/8 tsp. ground allspice 1/2 c. chicken stock 1/4 c. dry sherry 1 Tbsp. cornstarch Halve chicken lengthwise; skin. Remove and discard bones from chicken. Place each piece of chicken between 2 pieces of plastic wrap. Pound out from center with meat mallet into a 5 1/2 x 5 1/2-inch square. Remove wrap. For stuffing: Combine soft bread crumbs, 1/2 cup grapes, almonds and coriander; toss with 1/4 cup of melted margarine. Spoon about 1/4 cup of the stuffing onto each piece of chicken. Fold in sides; roll up jelly roll-style. Skewer closed with wooden toothpicks. Combine egg and 1 tablespoon water. Roll chicken in flour, then dip in egg mixture. Roll in dry bread crumbs. Cover and chill at least 1 hour. In skillet, brown cold chicken on all sides in 1/4 cup butter. Bake at 350 degrees about 30 minutes or until chicken is tender. Meanwhile, for sauce, melt 2 tablespoons margarine; stir in raisins, sugar and allspice. Stir in chicken stock and sherry. Combine cornstarch and 2 tablespoons cold water; add to sherry mixture. Cook and stir until thickened and bubbly. Add remaining 1 cup grapes; cook for 1 to 2 minutes more. Remove wooden picks from chicken; serve chicken with sauce. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |