Recipe - Herb And Apple-Filled Chicken Breast Rolls R T

4 Skinless Boneless Chicken
Breast Halves, About 1 Lb
One half cup Apple, Pippin Or Rome,
peeled, finely chopped
One half cup Wholewheat bread crumbs,
soft, 1 slice
One fourth cup Minced parsley, or any combo
of basil, thyme, oregano
1 teaspoon Rosemary
2 tablespoon Green onion, finely chopped
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Lowfat Sour Cream, Or Nonfat
Or Regular
1 teaspoon Oil
Fresh apple slices, for
garnish
Fresh herb sprigs, for
garnish

Pound chicken between plastic wrap until 1/4inch thick. Combine apple,
bread crumbs, herbs, green onion, salt and pepper in a bowl and mix well.
Stir in sour cream. Place chicken breasts on a flat surface and divide herb
mixture evenly over the surface. Roll up, starting at a narrow end, and
place, seam side down, in a greased baking dish. (Chicken can be wrapped
and frozen at this point. Thaw in the refrigerator before cooking.)

Preheat oven to 350 degrees. Brush rolls with oil and bake about 30
minutes, or until cooked through. With a serrated knife, cut into 1/3inch
slices and serve warm with any drippings spooned over the top. Or chill and
slice just before serving. Garnish with apple slices and herbs.

Serves 4.

This was very good. I really enjoyed the stuffing...

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

With permission from The San Jose Mercury News, 9/11/96

NOTES : Cal 174.2 Fat 3.7g Carb 12.4g Fib 2g Pro 22.7g Sod 241mg CFF 19%

Posted to Digest eatlf.v097.n102 by Reggie Dwork reggie@reggie.com on
Apr 17, 1997