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Ingredients: two 6ounce chicken Breasts (pounded or tenderized)
Stuffing Ingredients: 1 cup cornbread stuffing 1/4 cup walnuts (saute in 1 tbs butter) 2 tbs chopped onions (saute with walnuts) 1/4 cup to 1/2 cup veggie stock Mix all these ingredients together.
Preparation: Place 1/2 of the stuffing on each pounded breast of chicken and roll up. Bake for 15-20 minutes at 350-375 degrees (uncovered).
Sauce Preparation: Remove the chicken from the pan and deglaze with about 1/4 cup of red wine. In sauce pan add 1 tbs butter, wine de glazed pan drippings, add salt and pepper to taste. Simmer on high heat 1 minute and add 1/2 cup heavy cream. Reduce this mixture until it is a velvety sauce.
Serve: Slice the chicken into medallions and pour sauce on top.