2 tablespoons plus 1/3 cup vegetable oil
4 ounces fresh mushrooms, chopped
1/4 pound wild mushrooms, chopped
¼ teaspoon salt
Several teaspoons plus ¼ cup bread crumbs
6 boneless skinless chicken breasts
Salt and pepper to taste
2 egg whites, beaten
¼ teaspoon rosemary
¼ teaspoon sage
2 teaspoons chopped fresh parsley
½ cup dry white wine
Preheat oven to 350. Heat 2 tablespoons oil in a skillet and sauté both types of the mushrooms until tender. Stir in ¼ teaspoon salt and enough bread crumbs to absorb the oil.
Season chicken on both sides with salt and pepper. Spoon 1 to 2 tablespoons filling on each chicken breast. Roll to enclose filling. Dip each roll into egg whites then coat with remaining ¼ cup bread crumbs. Arrange in greased shallow baking pan. Combine remaining oil, rosemary, sage and parsley in a small bowl. Pour over chicken. Bake , uncovered, for 25 minutes. Pour wine over chicken and bake for 15 minutes longer, basting occasionally.
Makes 4 servings
I made this recipe for shabbos lunch this week. It was pretty easy to make and was absolutely delicious, though I made a couple changes. First, I could only find half chicken breasts, so since they didn’t roll up to well, I rolled them as best I could and then laid them filling side down in the pan, brushed it with egg and sprinkled the breading on top. I also sauteed about half of a medium sized onion in with the mushrooms. I and my guests all loved it and I’ll definitely be making it again. Thanks for all these great recipes!
Hi…when you served it for lunch did it fall apart when you sliced it and served?