Stuffed Chicken Breasts Recipe

Summary

Servings8CuisineAmerican
CourseMain Dish

Ingredients

 
5 ounces lean veal
 
5 ounces lean pork
 
3 ounces chicken giblets or liver
 
1 slice stale bread, torn in quarters
 
3 eggs
 
1/2 teaspoon salt
 
2 tablespoons fresh parsley leaves
 
4 ounces canned mushrooms, drained
 
4 whole chicken breasts
 
Butter for frying
 
1/2 cup water
 
1/2 cup sour cream
 
1 tablespoon cornstarch

Directions

Coarsely chop veal, pork, and giblets with the metal blade.
Remove to a large bowl.
Combine bread, eggs, salt, parsley, and mushrooms in processor bowl.
Process with metal blade until mushrooms are finely chopped.
Add to meat.
Bone the chicken breasts, keeping each breast in one piece.
Fill the breasts with the meat mixture.
Sew or fasten with skewers to close.
Fry in butter until browned on all sides.
Add water, cover, and cook 30 minutes.
Remove chicken and keep it warm.
Add sour cream and cornstarch to drip pings.
Heat until thick.
Serve over chicken on a bed of sauerkraut

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