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Stuffed Chicken Breasts In Wine Sauce

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      Title: STUFFED CHICKEN BREASTS IN WINE SAUCE
 Categories: Poultry
      Yield: 4 Servings
 
      2    Chicken breasts
    1/2 c  Wheat germ
    1/4 c  Green onions -- chopped
      1 tb Sun-dried tomatoes,
           Oil-packed -- chopped
    1/2 ts Basil
    1/4 ts Garlic powder
      1 tb Chicken stock
      2 tb All-purpose flour
    3/4 c  Dry white wine
    1/2 c  Half and half
      5 tb Margarine
 
  1. Combine the wheat germ, onions, sun-dried tomatoes, basil and
  garlic powder. Add 1/4 cup melted margarine. Set aside. 2. Mix
  chicken stock and flour; gradually add the wine and half and half,
  stirring until smooth. Blend 1 tablespoon of the wine mixture with
  the wheat germ mixture. Reserve the remaining sauce. 3. Separate the
  whole chicken breasts so you will have 4 pieces. Cover chicken with
  waxed paper and pound flat. Repeat with remaining 3 chicken pieces.
  Place 1/4 of the mixture on each chicken piece; roll up carefully and
  fasten with toothpicks. 4. Melt 1 tablespoon margarine in skillet and
  brown the roll-ups on each side. Transfer to a baking dish with
  cover. Pour the remaining sauce over chicken, cover and bake in
  preheated 400-degree oven for 40-45 minutes. Remove toothpicks and
  serve immediately.
  
  Recipe By     : Jo Merrill
 
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