Stuffed Chicken Breasts Recipe

Summary

Servings8Cuisine
Course

Ingredients

 Lean veal5 Ounce
 Lean pork5 Ounce
 Chicken livers/Chicken giblets3 Ounce
 Bread slice1 , torn in quarters
 Eggs3
 Salt1⁄2 Teaspoon
 Parsley leaves2 Tablespoon
 Canned mushrooms4 Ounce, drained
 Whole chicken breasts4
 Butter2 Cup (32 tbs)
 Water1⁄2 Cup (8 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Cornstarch1 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

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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