Stuffed Chicken Breasts Recipe
Ingredients
| Lean veal | 5 Ounce | |
| Lean pork | 5 Ounce | |
| Chicken livers/Chicken giblets | 3 Ounce | |
| Bread slice | 1 , torn in quarters | |
| Eggs | 3 | |
| Salt | 1⁄2 Teaspoon | |
| Parsley leaves | 2 Tablespoon | |
| Canned mushrooms | 4 Ounce, drained | |
| Whole chicken breasts | 4 | |
| Butter | 2 Cup (32 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 645 Calories from Fat 490
% Daily Value*
Total Fat 56 g85.6%
Saturated Fat 33 g164.9%
Trans Fat 0 g
Cholesterol 318.9 mg106.3%
Sodium 271.4 mg11.3%
Total Carbohydrates 5 g1.5%
Dietary Fiber 0.22 g0.9%
Sugars 0.7 g
Protein 32 g63.8%
Vitamin A 61.9% Vitamin C 13.7%
Calcium 6% Iron 14.2%
*Based on a 2000 Calorie diet
Directions
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
Chef
