Chicken, Braized Chicken Rolls

By lknowles

From: Thrifty meals for two: Making food dollars count USDA Home and Garden bulletin number.

Ingredients

• 2 Chicken Breast Halves, Skinned & Boned
• 2 Tbsp Onion, Chopped
• 2 Tbsp Celery, Chopped
• 1 Tsp Margarine
• 2/3 Cup Rice, Cooked
• 1/8 Tsp Poultry Seasoning
• 1/8 Tsp Salt
• 1 Dash Pepper
• 1 Dash Garlic Powder
• 2/3 Cup Chicken Stock
• ----- Gravy -----
• 2 Tsp Flour
• 1 Tbsp Water
• 1/3 Cup Chicken Cooking Liquid

Details

Servings 2

Preparation

Step 1

1. Pound breast halves with meat mallet until flat.
2. Cook onion and celery in margarine until tender.
3. Mix in rice and seasonings.
4. Place half of rice mixture on each breast half. Start with narrowest end and roll. Tie string around each end of roll to hold it together. Leave ends of string long so they can be easily removed before serving.
5. Brown chicken rolls on all sides in hot frying pan.
6. Add stock and bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes.
7. Remove rolls from cooking liquid keep rolls warm while making gravy.
8. For gravy, mix flour and water until smooth. Stir into cooking liquid. Cook, stirring constantly, until thickened, about 1 minute.
9. Serve gravy over chicken rolls.

Per Serving: 250 Cal (16% from Fat, 34% from Protein, 50% from Carb); 21 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 30 g Carb; 1 g Fiber; 24 mg Calcium; 2 mg Iron; 471 mg Sodium; 44 mg Cholesterol