Italian Stuffed Chicken
1 C. herb seasoned stove top stuffing
1/4 C. dry white wine or water
4 oz. salami chopped
1/2 C. mozzarella cheese
1/4 C. chopped onion
1/8 t. dried basil crushed
1/8 t. dried oregano, crushed
3 medium chicken breasts, about two pounds, skinless and boneless
2 T. butter
Hot cooked sliced yellow or zucchini squash ( optional)
Toss together the stuffing mix and water or wine; stir in salami, cheese, onion, oregano, and basil.
Place one chicken breast half between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap; spoon about 1/3 cup of the stuffing mixture in the center.
Fold in the sides of the chicken; roll up meat. Tie them up with string in bundles. Wooden picks don’t work as well as plain old string. Repeat with remaining chicken and stuffing.
In a 12 inch skillet cook chicken bundles in butter 5 minutes or until brown. Transfer to baking dish and bake uncovered, in a 350° F. oven for 30 minutes. Serve with hot cooked squash.
This recipe makes 6 servings and is a family favorite. It’s not as hard as it sounds believe me and it’s a wonderful dish.
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