4 Skinless Boneless Chicken Breast Halves — About 1 Lb
1/2 Cup Apple — Pippin Or Rome,
–peeled, finely chopped 1/2 Cup whole-wheat bread crumbs — soft, 1 slice
1/4 Cup minced parsley — or any combo of
— basil, thyme, oregano 1 Teaspoon rosemary
2 Tablespoons 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 1/4-inch 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 1/3-inch 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