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How To make Herb& Apple Filled Chicken Breast Rolls
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
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HERBED BAKED CHICKEN
4 organic chicken thighs
4 tablespoons homemade pesto (recipe below)
S+P
Bake at 400 degrees for 35-40 minutes, or until the temperature reaches 165 degrees!
PLANT-BASED PESTO
1 cup basil
3-4 tablespoons parsley
1 garlic clove
½ cup pine nuts
½ cup walnuts
½ cup vegan parmesan (equal parts cashews and nutritional yeast)
¼ cup EVOO
1 lemon, juiced
S&P
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SLAW
1 cup cilantro
¼ cup extra virgin olive oil
S+P
½ California avocado
3 tablespoons white wine vinegar
6 green onions
½ head green cabbage
1 red bell pepper
6 carrots
For the dressing combine the cilantro, oil, S+P, avocado, and vinegar in a food processor and blend until a smooth dressing like consistency. Chop the green onions, shred the cabbage, julienne the red pepper, and grate the carrot. Add all the veggies to a mixing bowl and toss with dressing. Add more oil and vinegar if necessary and serve with a piece of herb bakes chicken on top!
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Chef Daniella’s Recommendations:
Toaster oven
Mini Food Processor
OXO Table Top Grater
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