APPETIZERS:
STUFFED CHICKEN ROLLS
WITH MUSHROOM SAUCE
| 1 |
Tablespoon
unsalted butter |
| 8 |
oz.
fresh whole mushrooms |
| 1/2 |
cup
Fisher Chef's Naturals
unsalted cashews, toasted |
| 1/4 |
cup
finely chopped carrots |
| 1/4 |
cup
finely chopped onions |
| 1/8 |
teaspoon
pepper |
| 2 |
whole
boneless chicken breasts |
|
| Mushroom
sauce: |
| 1
1/2 |
Tablespoons
unsalted butter |
| 1/4 |
cup
chopped onion |
| 1 |
Tablespoon
flour |
| 3/4 |
cup
milk |
| 1 |
Tablespoon
dry white wine |
|
dash
salt to taste |
|
Preheat oven to 350°
F. Lightly grease an 8 or 9-inch square pan. Chop enough
mushrooms to equal 1/3 cup. Slice remaining mushrooms,
reserve for sauce. In medium skillet, melt 1 tablespoon
butter. Stir in 1/3 cup chopped mushrooms, nuts, carrot,
onion and pepper. Sauté until vegetables are
tender, about two minutes. Remove skin from chicken
breast, cut each in half. Pound each between waxed paper
to 1/4 inch thickness. Place 1/4 of vegetable mixture
on center of each chicken piece, roll up and secure
with toothpick. Lightly brown each roll in nonstick
skillet, place in prepared pan. Bake uncovered at 350°
F for 35 to 40 minutes. Serve with mushroom sauce.
Mushroom Sauce:
In medium skillet, melt butter. Sauté sliced
mushrooms and onions about one minute. Stir in flour,
cook 30 seconds. Stir in milk. Add wine and salt; cook
stirring constantly, until thickened and bubbling.
Yields: 4 servings
Source: John B. Sanfilippo & Son, Inc.
o & Son, Inc.
