Recipe - Stuffed Chicken Breasts In Wine Sauce

2 Chicken breasts
One half cup Wheat germ
One fourth cup Green onions chopped
1 tablespoon Sundried tomatoes,
Oilpacked chopped
One half teaspoon Basil
One fourth teaspoon Garlic powder
1 tablespoon Chicken stock
2 tablespoon Allpurpose flour
Three fourths cup Dry white wine
One half cup Half and half
5 tablespoon Margarine

1. Combine the wheat germ, onions, sundried tomatoes, basil and garlic
powder. Add One fourth 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 One fourth of the mixture on each chicken piece;
roll up carefully and fasten with toothpicks. 4. Melt 1 tablespoon
margarine in skillet and brown the rollups on each side. Transfer to a
baking dish with cover. Pour the remaining sauce over chicken, cover and
bake in preheated 400degree oven for 4045 minutes. Remove toothpicks and
serve immediately.

Recipe By : Jo Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip