Wild Herb Stuffed Chicken (with oatmeal)
Wild Herb Stuffed Chicken
Needed to create:
–Make Tomato sauce for serviing
Marinate 6 Chicken Breasts in white
wine for 30 minutes.
Stuffing – Mix in bowl:
1 cup Portabello Mushrooms and white
onions grated in small bits
1/4 cup white rice
2 egg whites
Corriander, Fennel Seeds, Paprika, Basil,
Parsley, Majoram, Cilantro, Tumeric, Cumin
Cover and Refrigerate for 15 minutes.
Spray Glass baking pan with cooking spray.
Preheat oven to 400 degrees F.
Put baking pan in oven to get hot.
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
Take out skewers and put in container to
After the chicken has been cold – take out
and cut in 1/2 inche slices.
Portion in bags and refrigerate or freeze.
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.
Arrange chicken slices in bowl
or small plate in a downed domino
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.