Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Another one from the latest John Scheepers catalog. This sounds lovely and can be frozen for later use.

Ingredients Nutrition

Directions

  1. Preheat ovent ot 375°F
  2. For Filling: Saute onions in butter for 3 minutes. Add garlic and mushrooms; cook for 2 minutes. Add the remaining filling ingredints. Add herbs to tast: salt, pepper and tarragon. Set aside.
  3. Pound chicken breasts until 1/4" thin. Place one TB filling on each breast. Roll and tie with cooking string. Dredge in seasoned flour. Chill for 30 minutes or overnight. In skillet, brown roll-ups in butter for 5 minutes and place in a casserole dish.
  4. For Sauce: Saute onions, garlic, mushrooms, celery and carrots in oil and butter. Add flour and cook until golden. Add white wine, chicken stock and tomato paste, stirring until smooth. Add thyme, bay leaves, salt and pepper to taste.
  5. Pour sauce over chicken roll-ups in casserole. Cook, covered, in the oven for 30 minutes. Serve with rice.
  6. These freeze well, so make extra while greens and veggies are in season.

Reviews

(1)
Most Helpful

Fabulous recipe. There might be quite a few ingredients & steps to this recipe but it is soooo worth it, especially if you are serving this to company. You can make the rolls ahead of time, prep the sauce & bake it when you are ready. If you are letting rolls sit longer than 30 mins I would wait to stuff chicken until stuffing is very cool. I needed to use up some kale so I sub'd some for the spinach. I seasoned the flour with essence spice. Due to the salty prosciutto I didn't add the salt into the filling. We don't like lots of sauce so we cut it in 1/2 but it was just enough for the chicken, if you are serving with mashed potatoe or rice you'll probably want sauce as written. Lot of ohhhs & awhhhs from this recipe, thanks for sharing.

Mustang Sally 54269 November 01, 2009

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