WALNUT STUFFED CHICKEN BREASTS

12 boneless skinless chicken breast fillets

1 1/2 cups shredded low-fat Cheddar cheese
1 cup chopped walnuts
1 cup fresh whole-grain bread crumbs
1/4 cup finely chopped onion
1 tsp salt
1/4 tsp black pepper

3/4 cup white whole wheat (or equivalent amount of almond) flour
6 tbsp butter
3 cups chicken broth
1 cup white cooking wine ( may substitute another cup of broth, if preferred)
1 cup water
1/4 cup chopped parsley

Rinse chicken breasts and pat dry.  Pound between two sheets of waxed paper until 1/4-inch thick.
In a bowl combine the cheese, walnuts, bread crumbs, onion, salt and pepper; mix together well.

Spoon the walnut mixture onto the chicken breasts, spreading to within a 1/2-inch of the edges.  Roll each up jelly roll style from the narrow ends.  Secure with toothpicks.
In a shallow plate or a pie plate combine place the flour.  Coat the chicken rolls completely with the flour mixture.  Allow to stand for 10 minutes.
Melt the butter in a large skillet over medium high heat.  Brown the chicken rolls lightly then add the chicken broth, wine, and water.  Cover and simmer over low heat for 20 minutes.  Remove the chicken to a warm platter with elevated sides.  BE SURE TO REMOVE ALL TOOTHPICKS!
Increase heat under skillet to medium-low, add chopped parsley and cook until liquid is reduced to desired consistency.  Pour over the chicken to serve. 
Yield: 12 servings.

 

Note: File Photo