Wild Herb Stuffed Chicken (with oatmeal)

Wild Herb Stuffed Chicken

Needed to create:

–Marinate breasts
–Mix Stuffing
–Make Tomato sauce for serviing

Marinate 6 Chicken Breasts in white
wine for 30 minutes.

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Stuffing – Mix in bowl:

1 cup Portabello Mushrooms and white
onions grated in small bits

1/4 cup white rice

ground oatmeal

2 egg whites

Corriander, Fennel Seeds, Paprika, Basil,
Parsley, Majoram, Cilantro, Tumeric, Cumin

Cover and Refrigerate for 15 minutes.

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Spray Glass baking pan with cooking spray.

Preheat oven to 400 degrees F.

Put baking pan in oven to get hot.

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12 Wooden Skewers – Cut them in half

Take chicken breast and fan it out as
much as possible.

Arrange the meat so that the thinnest/ widest
portion is towards you.

Put in a tablespoon of the stuffing mix and
roll it up and insert the skewers diagonally
through each end.

Place in warmed baking pan and do the next.

Cook for 20-30 minutes depending on the size
of the chicken breast and the altitude of
your location.

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Take out skewers and put in container to
refrigerate overnight.

After the chicken has been cold – take out
and cut in 1/2 inche slices.

Portion in bags and refrigerate or freeze.

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Tomato Sauce

4 whole tomato chopped
1 white onion chopped
1 red pepper chopped
1 tablespoon lemon juice
2 garlic cloves grated
1 small jalepeno finely chopped
1/4 cup tomato salt free sauce

Put all ingredients in blender and blend
until thick soupy sauce around 1-2 minutes.

Store in refrigerator.

Sauce also goes great with other dishes/potatoes, etc.

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To eat:

Arrange chicken slices in bowl
or small plate in a downed domino
position.

Spoon over tomato sauce.

Microwave 30 seconds for non-frozen/ for
frozen – microwave 1 1/2 minutes first
then put on tomato sauce and finish for
another 30 seconds.